Quick and easy Couscous Summer Salad

Yesterday evening I wasn’t in the mood to slave over the stove and with the warm weather my appetite is less than usual anyway. So instead, I grabbed all left-overs of different ingredients I had in my  fridge and pantry and cooked up an easy and quick couscous salad you can eat lukewarm or cold. Because I just threw in everything according to my taste, I can’t give you the exact amounts. Just experiment until you get the right balance of all the flavors and textures: sour, sweet, nutty, savory, fruity, and tangy. Present it on a big serving plate and have everyone dig in.

Couscous salad with goat cheese, radish and pomegranate


  • couscous
  • goat cheese cubes with garlic (store bought in a jar)
  • pomegranate
  • radish, sliced
  • parsley
  • lemon juice
  • olive oil
  • honey
  • salt and black pepper
  • almond slivers


  • Bring water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 10 minutes. Scrape the couscous into a large bowl or onto a large serving plate, fluff with a fork, and add olive oil.
  • Add other ingredients to own taste and season with black pepper and salt.
  • Serve lukewarm or refrigerate until cold.

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