Red Cous Cous Salad

This is another little fast recipe from my work colleague. I don't really like cold cous cous salad because most of the times it is really dry, but this one is very juice with all the paprika paste. It tasted delicious :) We made it for our work brunch right before Eastern.


  • 2 cups uncooked cous cous (medium grain size)
  • 2 cups water
  • 1/2 tablespoon oil
  • 4 tablespoons paprika paste (or similar, e.g. Ajvar - eggplant/pepper paste)
  • 2-3 tablespoons harissa (depending on how hot the paprika paste is)
  • 1/4 cup tomato paste 
  • 1 bunch spring onions - sliced
  • 1 orange bell pepper - diced
  • 5-8 cocktail tomatoes - halved
  • 1 cup freshly chopped parsley
  • 3/4 - 1 cup oil
  • juice of 1 lemon
  • 1 tablespoon herbs de province
  • 1 tablespoon coriander
  • 1 tablespoon cayenne pepper
  • salt, pepper to taste


  1. Put the cous cous in a large bowl. Heat up the water and pour over the cous cous with 1/2 tablespoon oil. Cover the bowl and let stand for 5-10 minutes. Then fluff up the cous cous with a fork.
  2. Add the paprika paste, harissa and tomato paste and stir till the cous cous is all red or orange. Add the vegetables (spring onions, bell pepper, tomatoes) and the parsley. Mix well. Pour the oil and lemon juice over the cous cous and stir.
  3. Add the seasonings (hebs de province, coriander, cayenne pepper, salt, pepper) to taste. 

Note: You can add or subsitute other vegetables such as chickpeas, kidney beans or cucumber as well. 

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