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Curtis Stone’s couscous salad with pita and herbs

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  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Vegan
  • Vegetarian

Loaded with herbs and chickpeas, this hearty couscous salad is ideal if you’re short on time.

  • Serves4
  • Cook time5 minutes
  • Prep time15 minutes, + Cooling time
Curtis’ couscous salad with pita, herbs and lettuce


  • 1 1/2 cups (300g) pearl couscous
  • 2 large pieces pita bread
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 1/2 tsp dried thyme leaves
  • 2 lemons, zested, juiced
  • 2 garlic cloves
  • 1 Lebanese cucumber, thinly sliced
  • 5 spring onions, thinly sliced
  • 3/4 cup (125g) canned chickpeas, rinsed, drained
  • 1/4 cup (40g) pitted kalamata olives, thinly sliced
  • 1/4 cup (30g) pitted green olives, thinly sliced
  • 1/2 cup (80g) pine nuts, toasted
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup coarsely chopped dill
  • 2 baby cos lettuce, leaves separated

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large saucepan of boiling water, cook the couscous for 5 mins or until just tender. Drain well (do not rinse) and arrange over a large baking tray. Set aside to cool completely.
  2. Step 2

    Meanwhile, heat a barbecue grill or chargrill on high. Brush both sides of the pita with 2 tbs oil. Sprinkle with thyme and season. Cook the pita, turning halfway through cooking, for 5 mins or until crisp and lightly charred. Set aside to cool. Break into large pieces.
  3. Step 3

    In a food processor, process ¼ cup (60ml) lemon juice, 2 tsp lemon zest, garlic and ½ tsp salt. With the motor running, add the remaining oil in a thin, steady stream until well combined.
  4. Step 4

    In a large bowl, toss the couscous, cucumber, spring onions, chickpeas, combined olives, pine nuts, parsley and dill with enough dressing to coat. Arrange the couscous mixture, lettuce and pita on a serving platter. Drizzle with more dressing and season to serve.

    Make ahead: Prepare the couscous and dressing up to 1 day ahead. Cover separately and refrigerate.

Nutrition Information


Energy: 3677kJ/880 Cals (42%)

Protein: 21g (42%)

Fat: 48g (69%)

Sat fat: 6g (25%)

Carb: 85g (27%)

Sugar: 8g (9%)

Fibre: 11g (37%)

Sodium: 607mg (30%)