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Nutty Cous Cous Salad heart_plus

| 22m start > table | 14m hands on |

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Cous Cous is typically served to celebrate a house warming in North Africa, you could take a portion round next time you have a new neighbour move in - youd get some odd looks, but at least its original!

Chefs notes: Depending on how many servings you are making this dish for, and the size of your food processor, you may need to double or triple the amount of ingredients that you add into it when making the pesto in order for the blades to have enough in there to work with

Contains: Milk, Nuts, Gluten

Why Is This Recipe Healthy? [read more]

5 Vegetables

7 Plants

Nuts & Seeds

Contains Healthy Fats

Nutrition Per Serving [read more]

16g Protein

32%

6g Fibre

20%

39g Carbs

13%

602kcal Cal.

28%

39g Fat

46%

7g Sat. Fat

26%

8g Sugar

27%

1g Salt

17%

18mg Vit. C

45%

3mg Iron

29%

320mg Calcium

43%

97mg Magnesium

34%

0mg Thiamin

0mg Vitamin B6

0μg Vitamin B12

1g Sodium

42%

622mg Potassium

18%

2mg Zinc

24%

36μg Folate

18%

6mg Niacin equivalent

42%

0mg Riboflavin

356mg Phosphorus

61%

0mg Copper

5μg Selenium

12μg Iodine

316mg Chloride

13%

16mcg Vitamin K1

5mg Vitamin E

55mcg Retinol

808mcg Carotene

190μg Retinol Equivalent

3mg Niacin

3mg Tryptophan divided by 60

1μg Manganese

11 Biotin

Per Serving Costs (UK Supermarkets)

Aldi UK	£1.43
Lidl	£1.57
Sainsburys	£1.70
Tesco	£1.71
Asda	£1.72
Morrisons	£1.87
Waitrose	£1.91
Co-op	£2.58

Created: 2024-08-17
Last Reviewed: 2025-04-15

	Red Onions x
	Whole Almonds g
	Fresh Parmesan g
	Garlic Clove x
	Fresh Basil g
	Extra Virgin Olive Oil tablespoons
	Cous Cous g
	Vegetable Stock x
	Spring / Salad Onions g
	Wild Rocket g

1	Finely slice the red onion x Red Onions
2	To make the pesto - add the nuts into a food processor, but reserve some for chopping later in the recipe, and process at a high speed until the nuts resemble the consistency of peanut butter grams Whole Almonds
3	Add the Parmesan, garlic and basil with a little salt and pepper and process again until combined grams Fresh Basil x Garlic Clove grams Fresh Parmesan
4	Gradually process in the olive oil in a steady stream until combined tablespoons Extra Virgin Olive Oil
5	Place the couscous in a bowl, crumble in the stock cube and pour boiling water over to come to about 5mm or 1/5 of an inch above the couscous x Vegetable Stock grams Cous Cous
6	Cover the couscous with cling film
7	In the meantime - fry the red onion in the remaining oil over a low heat until completely soft tablespoons Extra Virgin Olive Oil
8	Whilst the onion is cooking chop down the reserved nuts
9	Then finely slice the spring onions grams Spring / Salad Onions
10	Once cooked give the onions a season with a little salt
11	When the couscous has softened, stir through the pesto
12	Add the red onion, the spring onions and the rocket and give it a good mix grams Wild Rocket
13	Sprinkle over a handful of the chopped nuts to serve

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