Rainbow vegetable couscous salad with lemon dressing
Fluffy couscous with crunchy peppers, carrot and chickpeas in a bright lemon and cumin dressing.
- Time20 min
- LevelEasy
- Costabout £1.76 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the couscous in a large heatproof bowl. Crumble in the stock cube and pour over the boiling water.
- 2
Cover with a plate and leave for 5 minutes, until all the water is soaked up.
5 min - 3
Fluff the couscous with a fork to separate the grains and leave to cool for 10 minutes.
10 min - 4
Whisk the olive oil, lemon zest, lemon juice and cumin together with a pinch of black pepper.
- 5
Stir the chickpeas, peppers, carrot, cucumber, mint and parsley into the couscous.
- 6
Pour over the dressing and toss well. Taste and add more lemon if you like. Pack into lunchboxes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.