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Summer Couscous Salad


1 cup couscous, uncooked

½ cup cranberries, dried

1 tsp. cumin, ground

1 tsp. coriander, ground

1 ¼ cup vegetable stock, hot

1 cup chickpeas, drained

1 cup sweetcorn, drained

1 peach, diced

½ cucumber, diced

1 small red onion, diced

6 handfuls rocket, to serve

½ cup parsley, chopped

½ cup mint leaves, chopped

1 lemon, juiced

1 tbsp. honey

1 tbsp. olive oil

Top with avocado and coriander



  1. Place couscous, cranberries, cumin, and coriander in a large bowl, season with salt and pepper, and cover with hot stock. Set aside to stand until the couscous is cooked, about 5-6 minutes, then let it cool.


  1. Add in all the chopped vegetables and herbs, as well as lemon juice, honey, and oil. Mix well and season with additional salt and pepper, to taste. 

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