For an easy yet mouthwatering side, whip up this Couscous salad with pita and herbs recipe. Filled with herbs, crunchy pita and a tangy dressing, you’ve got yourself a crowd-pleaser.
Serves44
Cook time5 mins5 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
Ingredients
1½ cups (300g) pearl couscous
2 large pieces pita bread
½ cup (125ml) extra virgin olive oil
1½ tsp dried thyme leaves
2 lemons, zested, juiced
2 garlic cloves
1 Lebanese cucumber, thinly sliced
5 spring onions, thinly sliced
¾ cup (125g) canned chickpeas, rinsed, drained
¼ cup (40g) pitted Kalamata olives, thinly sliced
¼ cup (30g) pitted green olives, thinly sliced
½ cup (80g) pine nuts, toasted
¼ cup chopped flat-leaf parsley
¼ 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.
Method
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.
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 pita, turning halfway through cooking, for 5 mins or until crisp and lightly charred. Set aside to cool. Break into large pieces.
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.
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 couscous mixture, lettuce and pita on a serving platter. Drizzle with more dressing and season to serve.
