Annabel Karmel’s Confetti Couscous Salad

This salad is a fantastic accompaniment for a barbecue or to take on a picnic


For the couscous salad…

  • 200g couscous
  • 500ml hot vegetable stock
  • 1 red pepper, finely diced
  • 2 medium carrots, chopped
  • 8 spring onions, sliced
  • 4tbsp raisins
  • 6tbsp pine nuts, toasted

For the dressing…

  • 4tbsp olive oil
  • 6tsp lemon juice
  • 2tsp honey
  • Salt and pepper to taste


  • Step 1

    Put the couscous in a bowl. Pour over the hot vegetable stock and leave to stand for approximately 10 minutes.

  • Step 2

    Fluff up the couscous with a fork. Stir in the diced vegetables, raisins and pine nuts.

  • Step 3

    Whisk together the ingredients for the dressing and stir into the couscous.

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