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  • Linsey Boersbroek's recipe for Greek style couscous salad Foodadit

The fresh flavours in this recipe remind me of the Mediterranean, with plenty of basil, tomatoes and olives. It's also cooling because of the mint and the lemon.


  • 175 g couscous
  • 260 ml water
  • 1 tbsp olive oil
  • ½ tbsp salt
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • ½ tbsp ground black pepper
  • 2 tomatoes
  • 1 spring onion or ½ red onion
  • ½ cucumber
  • 1 handful mint leaves
  • 1 handful basil leaves
  • 6 black olives, halved

Here’s how you make it


  1. Bring the water to a boil with the olive oil and salt, remove from heat.
  2. Pour in the couscous, cover and let it sit for 5 minutes until the liquid is absorbed.
  3. Fluff the couscous with a fork.

Salad & dressing

  1. As you wait for the couscous to absorb the water, put the lemon juice, extra virgin olive oil, red wine vinegar and the black pepper in a bowl and mix together. Put it aside.
  2. Once you have chopped the tomatoes and thinly sliced the onion, add them to the couscous once it’s ready.
  3. Cut the cucumber in half and cut into thick slices.
  4. Add to the salad.
  5. Roughly chop the basil and mint leaves (keep a few small leaves for a garnish).
  6. Add the chopped mint, basil leaves and the oil dressing and toss the salad to mix everything together.
  7. Taste and adjust the salad if you need to.
  8. Sprinkle your black olives and your small leaves on top.
  9. Enjoy!

diet types

Contributor Linsey Boersbroek

Pictures by Tom Prezman
Date Added 14/06/2015
Preparation Time 0h 15m Cooking Time 0h 5m Serves 2