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Couscous Salad with Cilantro

Couscous Salad with Cilantro


Couscous and lamb make up for a really successful combination. When my husband and I are grilling the lamb, a bowl with fluffy couscous is often sitting next to the meat on my table.

This time, the Quinoa Tabbouleh recipe was used a base for my new side dish.  I really wanted something fresh, bright, and juicy, so I added more vegetables and replaced parsley with cilantro (cilantro is great with lamb). The salad turned out so good that a few days later I made another bowl and served it with pork kebabs for our friends. By the way, the kebabs were very good (the recipe will follow soon).

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I prepared the salad in the morning to serve it at dinner – over a few hours later the flavors are developing and the salad only gets better.

Also this is a delightful, bright and fresh vegetarian dish which can be enjoyed as a salad, side dish or a full meal for lunch or dinner.

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Couscous Salad with Cilantro


8-10 servings


  • 1 cup whole wheat couscous
  • 1 cup boiling water
  • ½ small red onion or 4 green onions, finely chopped (or a mixture of red/sweet onion and green onion)
  • 1 cucumber, peeled, seeded, finely chopped (or 2-3 Persian or pickling cucumbers)
  • 1 large celery stick, finely chopped
  • 1 large bell pepper, finely chopped (or a mixture of peppers of different colors)
  • 1 chili pepper, finely chopped (jalapeno or fresno)
  • 2-3 meaty medium tomatoes, finely chopped
  • 1 cup of finely chopped cilantro
  • Juice of ½ – 1 lemon
  • 1/3 cup extra virgin olive oil (approximately)
  • Salt
  • Black pepper (optional)




In a bowl, pour one cup of boiling water over the couscous. Stir and set aside for 7-10 minutes. Fluff the couscous with a fork. Let it cool.

In a bowl, mix all the ingredients. Taste the salad. If needed, add more lemon juice, salt and olive oil.

Let stand in the refrigerator for at least one hour.

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Cook with pleasure!


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