Couscous saladCouscous salad

Great for using up any half eaten jars of pesto and olives, often found lingering in the fridge.

Serves approx 4


  • 250g/½ packet of couscous
  • 700ml of stock (fresh or from a stock cube)
  • Tsp of oil
  • 2-3 tbps of chopped up or crumbled cheese
  • Any combination chopped veggies
  • Salt and pepper
  • Olives (optional)
  • Tbsp of red or green pesto (optional)


  1. Put the couscous in a bowl and simply add the hot stock, pesto and oil.
  2. Leave for 5-10 minutes until the liquid has been absorbed.
  3. Fluff up the couscous with a fork and season according to taste.
  4. Add any variation of cheeses, veggies or olives to the couscous.
  5. Season with salt and pepper.

Recipe by chef Carmela Tomkins

See also