Safari Living Decisive cravings Quinoa salad recipe(Image credit to Safari Living)

Couscous Summer Salad

Serves 4


This is a recipe, which has seen an evolution from its original source. It was passed on to my sister by an old colleague, which she then recreated into her own version, and readapted again by me.

Despite the changes I have stuck to this salad’s essence: freshness and flavour. It is tasty enough on its own or well suited as a side dish to grilled meat or seafood. Whether you refine its ingredients or leave as is, I’m sure it will become a staple on your summer table too.


1 cup of cooked Couscous

½ bunch of coriander – roughly chopped

½ bunch of parsley – roughly chopped

1 tablespoon of sunflower seeds

1 tablespoon of slivered almonds

½ pomegranate or dried cranberries

Juice of 1 lemon

1 tablespoon of ground cumin

Sea /Celtic Salt and Pepper to taste

 Serve with: Greek Yoghurt, honey and ground cumin


Literally wait for the Couscous to cool then mix all of the ingredients together.


To serve add a lashing of Greek Yoghurt and honey, with an extra sprinkling of Cumin. Then eat up and enjoy!



Notes: Couscous can be substituted for Quinoa.

This gorgeous recipe featured as part of the ‘Summer Kitchen’ in collaboration with Safari Living, check it out on their blog here.