Rainbow Cous Cous Salad
Serves 8
This vibrant summer salad is the perfect accompaniment to fish, chicken or meat! It’s not only super filling but also packed full of essential vitamins and minerals.
Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Prep Time
3 min
Cook Time
5 min
Total Time
8 min
  1. 250g pearl cous cous
  2. 100g Feta cheese, crumbled
  3. 1 cup parsley, chopped
  4. 1 lebanese cucumber, diced
  5. ½ red onion, diced
  6. ½ red capsicum, diced
  7. ½ yellow capsicum, diced
  8. 1 cup Perino Tomatoes, halved
  9. 2 tbsp pepitas
  10. 1 tbsp pine nuts
  11. 2 tbsp pepitas
  12. ½ pomegranate, deseeded
  1. 1 tbsp extra virgin olive oil (I use Cobram Estate Extra Virgin Olive Oil )
  2. 1 tsp himalayan pink rock salt
  3. 1 tsp black pepper
  1. Place the cous cous into a saucepan and cover with 2 cups of boiling water. Cover with a lid and simmer for 8 minutes, stirring occasionally.
  2. While the cous cous is simmering, dice the cucumber, onion, capsicum and tomatoes.
  3. Finely chop the parsley and feta cheese.
  4. Place all the ingredients in a bowl & top with the cooled cous cous. Season the salad with extra virgin olive oil, salt and pepper.
  5. Gently toss the ingredients until all are well combined.
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/