Couscous Salad


Our delicious, colourful couscous salad includes sweet potato and tomatoes, and is vegetarian friendly. Recipe for 2 people, ready in 20 minutes.

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Couscous salad
Veronique van Ohmydish

Made by Véronique

Published at 2015-03-27, this recipe is for 2 people and takes 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 30-10-2023

20 minutes 2 people Salads
Couscous salad


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  • 200 grams of couscous
  • 400 ml boiling water
  • 1 sweet potato
  • 4 sun-dried tomatoes
  • 1 aubergine
  • 8 cherry tomatoes
  • Handful of rocket leaves
  • 1 shallot
  • 1 clove of garlic
  • Olive oil
  • Half a lemon
  • Salt and pepper to taste
Couscous salad ingredients
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Kitchen equipment

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  • Cutting board
  • Chef's knife
  • Frying pan
  • Small bowl
  • Griddle pan
  • Silicone brush
  • Cling film

Couscous Salad

20 minutes 2 people Salads

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Preparation 15 minutes

Place the couscous in a bowl and add a dash of oil from the jar of sun-dried tomatoes, along with some salt and pepper. Pour boiling water over the couscous and cover with cling film.

The couscous will absorb all the water and be ready within 5 minutes. Stir it every now and then. Peel the sweet potato and cut brunoise (cubes). Dice the shallot and garlic clove as finely as possible.

Heat a splash of olive oil in a frying pan and sauté the sweet potatoes for a few minutes. Add the shallot and garlic and sauté until the sweet potato cubes are cooked through (this takes about 8 minutes).

Season with salt and pepper. Cut the aubergine into long slices. Pour some olive oil into a small bowl and baste the aubergine slices using a silicone brush.

Heat the griddle pan and grill the aubergine on both sides until golden brown. Sprinkle immediately with plenty of (sea) salt.

Couscous salad
Couscous salad

Finishing the couscous salad 5 minutes

Stir the couscous, again, to remove any lumps. Taste and season with salt and pepper. Share the couscous between 2 plates, then top with the sautéed sweet potato and the griddled aubergine.

Slice a few sun-dried tomatoes into small strips and halve the cherry tomatoes; scatter them over the salad. Add a handful of rocket and squeeze some lemon juice over the couscous salad.

Finish with a dash of extra oil from the sun-dried tomatoes. Enjoy your meal!

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