Couscous Salad
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This is the sort of couscous salad I like alongside a braai: plenty of crunchy vegetables, fluffy grains and enough lemon to keep every mouthful fresh. Feta adds a salty finish, while a little cumin, parsley and mint bring flavour without overpowering whatever is on the grid.
It is especially good with Lamb Sosaties, where the lemon and herbs balance the rich lamb, or Peri-Peri Chicken when you want a cooling side. It also fits happily beside Boerewors and Pap. For a bigger spread, browse the Braai Salads collection rather than making every side at the last minute.
You can get most of the preparation done the day before; keep the vegetables, herbs and feta separate from the dressed couscous for the best texture. In our South African heat, keep everything at 4°C or colder and bring out small bowls as needed. Discard salad left unrefrigerated for more than 2 hours, or 1 hour when the temperature is above 32°C; time on the table and in transit counts together.
Tips & Techniques
- Check the packet: Couscous brands differ in how much liquid they need. Measure carefully rather than adding an extra splash, which can leave the grains heavy and sticky.
- Fluff before cooling: Separate the grains while warm, then spread them thinly on a tray. This cools them faster and prevents a dense lump forming in the bowl.
- Keep excess water out: Remove the cucumber's soft, watery seed centre and dry washed herbs well. Do not salt the chopped vegetables in advance.
- Season at the end: Stock and feta vary in saltiness. Taste a forkful containing both couscous and feta before adding any extra salt.
- Pack for the heat: Transport the salad in a sealed container in a cooler with ice packs. Put out a small serving bowl and replenish it with a clean chilled bowl rather than topping up warm leftovers.
Delicious Variations
- Add chickpeas: Fold in 1 drained and rinsed 400 g tin of chickpeas for a more substantial salad. Add a little extra lemon juice if needed.
- Make it dairy-free: Replace the feta with 80 g drained, chopped olives. Taste before adding salt, as olives can be quite salty.
- Use roasted vegetables: Replace the cucumber and yellow pepper with 350 g roasted baby marrow and peppers, weighed after cooking. Cool promptly before mixing them into the salad.
- Go gluten-free: Replace the couscous with 200 g dry quinoa, cooked according to its packet and cooled promptly. Check that your stock is gluten-free too.
Serving Suggestions
- With lamb: Serve alongside lamb sosaties or chops; the lemon dressing cuts through the richness beautifully.
- With chicken: Pair with peri-peri chicken or simply seasoned braaied chicken for a fresh contrast to the smoky skin.
- For a full braai spread: Allow six generous side portions, or stretch it to eight smaller portions when there is pap, bread and another salad.
- For lunch: Divide into four larger portions and add chickpeas or chilled leftover cooked chicken, keeping everything refrigerated until eating.
Frequently Asked Questions (FAQs)
Q1: Can I make couscous salad the day before a braai?
Yes. Prepare and dress the couscous, cool it promptly and refrigerate in a sealed container. Refrigerate the prepared vegetables, herbs and feta separately, then combine on the day. A fully mixed salad can also be made the day before, but the cucumber and tomatoes will release some juice.
Q2: How long will leftovers keep?
Keep safely handled leftovers covered at 4°C or colder and eat within 3 days of preparation, not 3 days after serving. The vegetables are crispest during the first 24 hours. Discard any salad that has been out of refrigeration for more than 2 hours in total, or 1 hour above 32°C.
Q3: Can I use pearl couscous or a gluten-free substitute?
Pearl couscous needs simmering rather than soaking, so cook 250 g according to its packet, drain if necessary and cool promptly before adding the other ingredients. Neither regular nor pearl couscous is gluten-free. For a gluten-free version, use 200 g dry quinoa cooked according to its packet, with gluten-free stock.
Q4: How many people does this recipe serve, and can I double it?
It serves six generously as a side, or eight when there are several other sides. Double every ingredient for 12 generous side portions, but hydrate the couscous in two bowls and cool it on separate shallow trays so it does not stay warm in a deep pile.
Q5: Why is my couscous clumpy or still crunchy?
Clumps usually need thorough fluffing with a fork; too much liquid can also make couscous sticky. If the grains are still crunchy after the packet's standing time, sprinkle over 15-30 ml boiling water, cover for another 2-3 minutes and fluff again before cooling.
In Summary
This fresh couscous salad brings lemon, crunchy vegetables, herbs and creamy feta to the braai table without much fuss. Prepare the components ahead, keep them properly chilled and toss together for an easy side to lamb, chicken or boerewors.
Recipe
Couscous Salad
A lemony couscous salad with cucumber, tomatoes, yellow pepper, herbs and feta that serves six as a braai side.
Ingredients
- 250 ginstant couscous (Regular fine couscous, not pearl couscous)
- 300 mlboiling vegetable stock (Use reduced-salt stock; check the couscous packet's liquid instructions)
- 45 mlolive oil (15 ml for the couscous and 30 ml for the dressing)
- 200 gcucumber (Weighed before trimming; scoop out watery seeds and dice)
- 200 gcherry tomatoes (Halved, or quartered if large)
- 150 gyellow pepper (About 1 medium pepper, deseeded and finely diced)
- 40 gred onion (About half a small onion, very finely chopped)
- 100 gfeta (Drained and roughly crumbled)
- 15 gfresh flat-leaf parsley (Leaves and tender stems, finely chopped)
- 5 gfresh mint leaves (Finely sliced)
- 45 mlfresh lemon juice (From approximately 1 large lemon)
- 1 tspfinely grated lemon zest (Grate before juicing, avoiding the white pith)
- 0.5 tspground cumin
- 0.25 tspfine salt (Optional, to taste after adding the feta)
- 0.25 tspground black pepper (Or to taste)
Equipment
- Large heatproof mixing bowl and a plate to cover it
- Kettle and measuring jug
- Shallow tray
- Chopping board, sharp knife, fine grater and fork
Method
- 1
Put the couscous in a large heatproof bowl and stir through 15 ml olive oil. Pour over the boiling stock, stir once and cover with a plate for 5 minutes. Most regular instant couscous works well with 300 ml stock per 250 g, but follow your packet if it specifies a different amount or standing time.
- 2
Uncover and fluff thoroughly with a fork, separating any clumps. Spread the couscous over a clean shallow tray and leave for about 10 minutes, until it has stopped steaming. Do not leave it sitting out for hours to cool.
- 3
Meanwhile, prepare the cucumber, tomatoes, pepper, onion and herbs. If the onion tastes particularly sharp, soak it in cold water for 5 minutes, then drain and pat dry.
- 4
In the large bowl, whisk together the remaining 30 ml olive oil, lemon juice, lemon zest, cumin and black pepper.
- 5
Add the cooled couscous, cucumber, tomatoes, yellow pepper and onion to the dressing. Toss well with a fork or large spoon so the dressing reaches all the grains.
- 6
Gently fold in the parsley, mint and feta. Taste, then add only as much of the optional salt as needed; the stock and feta may provide enough.
- 7
Serve straight away or cover and refrigerate promptly. For a chilled salad, allow an extra 30 minutes in the fridge beyond the preparation time. Toss again before serving, keeping the main batch refrigerated or in an ice-packed cooler while you braai.
Nutrition (per serving, estimated)
- Calories
- 296 kcal
- Carbs
- 36 g
- Protein
- 8 g
- Fat
- 13 g
- Saturated fat
- 5 g
- Cholesterol
- 21 mg
- Sodium
- 353 mg
- Fibre
- 4 g
- Sugar
- 5 g
