Couscous Salad



Couscous Salad

Arugula leaves, diced carrot, cucumber, dried cranberries and green peas mixed with boiled couscous and drizzled with olive oil and lemon juice
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 5 people


  • Sauce Pan
  • Wooden Spatula
  • Glass Mixing Bowl
  • Rubber spatula


  • 1 Cup Couscous
  • 1 Tsp Salt
  • 100 g Arugula Leaves
  • 1 Medium Carrot Diced
  • 1 Medium Persian Cucumber Diced
  • ½ Cup Cranberries Dried
  • 1 Cup Green Peas
  • 2 Tbsp Olive Oil
  • 1 Tbsp Lemon Juice


  • Pour 300ml of water into a saucepan.
  • Add salt and bring to a boil on medium heat.
  • Add couscous, stir and let simmer for a minute on low heat.
  • Take off the heat and let absorb the water for 5 -7 minutes.
  • Stir and let cool off completely.
  • Add arugula leaves, diced carrot, cucumber, dried cranberries, green peas and set aside.
  • Mix olive oil and lemon juice, then drizzle on the couscous mixture.
  • Toss to mix evenly. Couscous salad ready to serve.


Keyword Couscous, Salad

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