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Delia Smith Couscous Salad Recipe

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.
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Prep Time 15 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 33 minutes
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

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.