Delia Smith Couscous Salad Recipe

Couscous has a bad reputation, mostly from sad, clumpy, bland versions that have been soaked in water and forgotten.

When it is made properly, it is light, fluffy, fragrant and full of flavour, and it is one of the fastest, most versatile things you can make from the cupboard.

This is a Moroccan-style salad with warm cumin, sweet apricots, creamy chickpeas, crunchy almonds and plenty of fresh mint and coriander.

It makes a good lunch on its own, and it keeps beautifully in the fridge for a packed lunch.

Why You Dress the Couscous While It’s Still Warm

Couscous is a sponge, and the moment it is hot is when it soaks up flavour best.

Once the grains have swelled in the hot stock and been fluffed with a fork, they are tender and absorbent. Tossing them with the olive oil, lemon juice and spices at that point carries the flavour right into each grain.

If you wait until it is cold, the dressing just sits on the outside, and the salad tastes dull and watery. The vegetables and herbs go in after it has cooled, so they stay fresh and crunchy.

Ingredients for Delia Smith Couscous Salad

Couscous:

• 250g couscous
• 300ml boiling vegetable stock
• 2 tbsp olive oil
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper

Salad:

• 400g tin chickpeas, drained and rinsed
• 100g dried apricots, chopped
• ½ cucumber, diced
• 150g cherry tomatoes, quartered
• 3 spring onions, sliced
• 40g flaked almonds, toasted
• 3 tbsp fresh coriander, chopped
• 2 tbsp fresh mint, chopped

Dressing:

• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• ½ tsp harissa paste (optional)

How to Make Delia Smith Couscous Salad — Step by Step

Step 1 — Soak the Couscous

Put the couscous in a large heatproof bowl with the cumin, cinnamon and a pinch of salt. Pour over the boiling stock and stir once. Cover tightly with a plate or cling film and leave for 5 minutes.

Step 2 — Fluff

Add the olive oil, lemon zest and lemon juice. Fluff the couscous thoroughly with a fork, breaking up any lumps, until each grain is separate.

Step 3 — Toast the Almonds

Toast the flaked almonds in a dry frying pan for 2 to 3 minutes, until golden. Tip onto a plate to cool.

Step 4 — Make the Dressing

Whisk together the extra virgin olive oil, lemon juice and harissa, if using.

Step 5 — Cool the Couscous

Spread the couscous on a large plate and leave to cool for about 10 minutes.

Step 6 — Add the Salad Ingredients

Tip the cooled couscous into a large bowl. Add the chickpeas, apricots, cucumber, tomatoes and spring onions.

Step 7 — Dress and Toss

Pour over the dressing and toss gently. Add the herbs and almonds and toss again.

Step 8 — Taste and Serve

Taste and adjust the seasoning with salt, pepper and a squeeze of lemon.

My Top Tips for the Best Delia Smith Couscous Salad

Use equal volumes of stock and couscous. Too much liquid makes it mushy, and too little leaves it hard.

Cover it while it soaks. The trapped steam is what swells the grains.

Fluff with a fork, not a spoon. A fork separates the grains. A spoon squashes them.

Add the oil after soaking. Oil added too early stops the grains absorbing the stock.

Dress while warm, add vegetables when cool. The couscous soaks up flavour, and the vegetables stay crisp.

Toast the almonds. It takes two minutes and transforms their flavour.

Serving Suggestions

Serve as a lunch with a spoonful of Greek yoghurt, or alongside grilled lamb, chicken kebabs or roast vegetables. It is also excellent in a lunchbox, and you can crumble some feta through it if you like.

How to Store Delia Smith Couscous Salad

In the fridge: Store in an airtight container for up to 3 days. Add a squeeze of lemon and a drizzle of oil before serving, as couscous firms up in the fridge.

At room temperature: Fine for a few hours at a picnic.

In the freezer: Not recommended. The vegetables and herbs turn limp and watery.

Delia Smith Couscous Salad Recipe

Delia Smith’s couscous salad is fluffy, lemony and packed with chickpeas, apricots and almonds. Ready in 25 minutes and perfect for packed lunches.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 minutes mins

Cooling Time 10 minutes mins

Total Time 33 minutes mins

Servings: 6 People

Course: Salad

Cuisine: British

Calories: 370

Ingredients Method Notes

Ingredients

  

• Couscous:
• 250 g couscous
• 300 ml boiling vegetable stock
• 2 tbsp olive oil
• 1 tsp ground cumin
• ¼ tsp ground cinnamon
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper
• Salad:
• 400 g tin chickpeas drained and rinsed
• 100 g dried apricots chopped
• ½ cucumber diced
• 150 g cherry tomatoes quartered
• 3 spring onions sliced
• 40 g flaked almonds toasted
• 3 tbsp fresh coriander chopped
• 2 tbsp fresh mint chopped
• Dressing:
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• ½ tsp harissa paste optional

See also  Delia Smith Broad Bean Salad Recipe

Method

 

1. Soak the couscous with the cumin, cinnamon and salt in boiling stock, covered, for 5 minutes.
2. Add the olive oil, lemon zest and juice and fluff with a fork.
3. Toast the almonds.
4. Whisk the dressing ingredients together.
5. Cool the couscous on a plate for 10 minutes.
6. Mix with the chickpeas, apricots, cucumber, tomatoes and spring onions.
7. Toss with the dressing, herbs and almonds.
8. Taste, adjust and serve.

Notes

Use equal volumes of couscous and stock, and keep it covered while it soaks.

Dress the couscous while warm and add the vegetables when cool.

Fluff with a fork, never a spoon.

Toast the almonds for flavour and crunch.

Not gluten-free; vegan as written.

Frequently Asked Questions About Delia Smith Couscous Salad

Why is my couscous mushy?

Too much liquid, or it was stirred too much while it soaked. Use roughly equal volumes of stock and couscous, and leave it undisturbed under a cover.

Why is my couscous dry?

It needed a little more liquid or oil. Fluff in a tablespoon of extra olive oil and a splash of warm stock.

Is couscous gluten-free?

No, couscous is made from wheat. For a gluten-free version, use quinoa or rice.

Can I make this vegan?

Yes. It is vegan as written, using vegetable stock, and dairy-free too.