Greek Style Giant Couscous Salad

You often find giant Israeli couscous in shop-bought salads, but it was only this week that I noticed a pack in the supermarket locally. After using it in several ways our verdict is that smaller grain fluffy couscous wins hands down any day, but this giant couscous does make a tasty and substantial salad.

The interesting thing with this style of couscous is the cooking method: almost a risotto style of cooking with the grains being fried in minimal oil before the liquid being slowly stirred in. This makes the salad as fat-free as possible when dressed with a little balsamic glaze (reduced balsamic) and no further oil. As it originates from Israel, I thought I’d visit a land not far away geographically speaking and make it a Greek-style salad perked up with cucumber, tomatoes, spring onions, olives and parsley. If you eat cheese, then some feta would be quite appropriate.

Greek Style Giant Couscous SaladΒ (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


serves 4

  • 100g giant couscous
  • 1 tbsp olive oil
  • 200ml water
  • 1 tsp smoked paprika
  • 1 tbsp red wine vinegar
  • 2 tbsp reduced balsamic glaze (or reduce 2tbsp balsamic vinegar by half)
  • 1/4 cucumber. cubed
  • large handful cherry tomatoes, halved
  • large handful black olives
  • 3 spring onions, sliced
  • 1 tbsp parsley, finely chopped
  • salt and pepper, to taste.

– Fry the dry couscous in the oil for a few minutes

– Pour in the water, wine vinegar and smoked paprika. Simmer, stirring all the time, until the water is absorbed and the couscous cooked (10-15 minutes). Add more water if necessary.

– Once cooked, place in a bowl and leave to cool.

– Add the vegetables and balsamic glaze. Toss and serve.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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