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Pearl Couscous Salad
Pearl Couscous Salad..jpeg


Add a couple of sprays of the oil into a saucepan and heat.  Add the couscous and gently fry for a couple of minutes until the couscous smells toasted, add the dried cranberries then cover with water and add the stock cube. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender.


Using a sieve, drain the couscous and transfer to a bowl. Stir in the remaining ingredients.


Season with a little salt and pepper.


Serve straight away or store in the fridge for up to 24 hours

Serves 1
Prep time: 5 minutes
Cooking time: 10 minutes

Per portion

Calories: 227

Fat: 3.5g

Saturates: 0.3g

Carbs: 42.5g

 of which sugars: 4.8g

Fibre: 3.1g

Protein: 8.3g

Salt: 0.89g




  • 50g dry pearl couscous

  • 6 cherry tomatoes, quartered

  • 10g dried cranberries

  • 50g cucumber, diced

  • ½ tsp dried mixed herbs

  • zest and juice of 1 lime

  • 1 vegetable stock cube

  • small handful of fresh parsley, chopped

  • Rapeseed oil spray

  • Salt and black pepper to season


Vegan friendly

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