Kitchen notes · a little help before you start
10-minute couscous salad
10-minute couscous salad is made with couscous, hot low salt vegetable stock, and spring onions.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 2
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Lunch · Main course
- Cuisine
- Mediterranean
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
couscous
In the method: Tip the couscous into a large bowl and pour over the stock.
hot low salt vegetable stock (from a cube is fine)
In the method: Tip the couscous into a large bowl and pour over the stock.
spring onions
In the method: Meanwhile, slice the onions and pepper, and dice the cucumber.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 2. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 100g couscousIngredient note
Source: 200ml hot low salt vegetable stock (from a cube is fine)Ingredient note
Source: 2 spring onionsIngredient note
Source: 1 red pepperIngredient note
Source: ½ cucumberIngredient note
Source: 50g feta cheese cubedIngredient note
Source: 2tbsp pestoIngredient note
Source: 2tbsp pine nuts
How to make it
0 of 1 steps completeMake room for 10-minute couscous salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
A few questions you might have
What should I prepare first?
Start with this step: Tip the couscous into a large bowl and pour over the stock.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What happens at the end?
Add these to the couscous, fork through the pesto, crumble in the feta, then sprinkle over pine nuts to serve.
How do I plan the ingredient amounts?
This version serves 2. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: bbcgoodfood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
