Red Onion, Carrot & Cous Cous Salad

Red Onion, Carrot & Cous Cous Salad
For the perfect side-dish, why not serve your festive lunch or dinner with this delicious salad, which makes the most of simple ingredients tossed in a tasty dressing.

Serves 8

250g packet pearl
cous cous

2 cups chicken stock

1 small red onion,
finely sliced

2 purple carrots, cut
into thin ribbons

2 Lebanese cucumbers,
cut into ribbons

1 cup parsley leaves

½ cup mint leaves,
roughly chopped

1 small pomegranate, seeds removed



½ cup olive oil

3 tbsp lemon juice

Half preserved lemon, rind only, finely chopped

2 cloves garlic, crushed


Place cous cous in a medium saucepan. Add stock, cover and simmer 10-12 minutes, stirring occasionally, until liquid is absorbed. Let cous cous sit for 10 minutes, then spoon into a serving bowl and let cool.

Mix together dressing ingredients in a covered jar.

Add onion, carrot, cucumber, parsley, mint and pomegranate to cous cous. Mix gently to combine.

Add dressing and toss before serving.


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