Believe it or not, this giant cous cous salad with lime and pistachio is ready in less than 15 minutes. By the time you cook the cous cous then all the other elements are ready and you can just assemble everything in a large serving bowl.
The flavours all work amazingly well together and it is packed with good stuff and all finished off with a lovely easy lime vinaigrette.
It has lots of fresh herbs, so it really tastes so fresh and delicious.
It’s a great one to make as a side for a BBQ or family gathering and goes well with many dishes.
Also, for those of you that don’t know, giant cous cous is also called pearl or Israeli cous cous, if that is more familiar.
what ingredients are needed for a giant cous cous salad:
- Giant cous cous
- Chickpeas
- Sweetcorn
- Cucumber
- Fresh parsley & mint
- Pistachios
- Pumpkin seeds
- Pomegranate seeds
And the easy dressing has just 4 simple ingredients:
- Olive oil
- Lime juice
- Salt & pepper
- Maple syrup (just a bit to cut through the acidity of the citrus)
Storage & Shelf Life
You can make in advance and the keep in the fridge until you need it. In fact the flavours just get better and better if you leave it for a while.
It will keep in the fridge for about 4 days, if you don’t eat it all at once.
I don’t recommend freezing.
Recipe Tips
- If you would prefer it gluten free, then it also works well with quinoa or rice.
- If you prefer to use a smaller pasta instead of the cous cous, this would also work.
- I like the crunch of pistachios but if you would rather it be nut-free then you can of course leave them out, or replace with more pumpkin or sunflower seeds.
- If you would prefer lemon rather than lime juice, then this will work well too.
Giant Cous Cous Salad
Ingredients
Main Ingredients
- 1 cup dried giant cous cous (160g)
- 1 cup cooked sweetcorn (165g)
- 1½ cups cooked chickpeas (250g)
- ½ cucumber
- Handful of fresh parsley
- Handful of fresh mint
- 4 tbsp chopped pistachios
- 4 tbsp pumpkin seeds
- Pomegranate seeds optional
Lime vinaigrette ingredients:
- Juice and zest of 2 large limes
- 3 tbsp olive oil
- 2 tsp maple syrup
- Salt and pepper
Instructions
- Cook the cous cous (add to boiling water and simmer until soft – it only takes about 8-9 minutes).
- Whilst the cous cous is cooking, make the vinaigrette by adding all the ingredients to a jar and shaking well. Chop the cucumber into small chunks and finely chop the herbs.
- Once the cous cous is ready, drain and rinse under cold water and then add to a large serving bowl with all the other ingredients, pour over the dressing and mix and serve.
Notes
- This can be made gluten free if you use quinoa or brown rice.
- It will last for about 3-4 days in a sealed tub in the fridge.
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