Turkish Couscous Salad
This salad has been added by Chisholm TAFE Hospitality (Chef / restaurant)
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  • Couscous
  • Cucumber (diced)
  • Tomatoes (diced)
  • Carrots (shredded)
  • Hot chilli flakes
  • Parsley
  • Pomegranate syrup
  • Baby leaf spinach

Dressing ingredients

  • Pomegranate syrup
  • Lemon juice
  • Salt
  • Pepper
  • Olive oil
  • Vinegar


  • Soak couscous in boiling water for 5-10 minutes
  • Add chilli flakes, salt and pepper
  • Add the diced cucumbers, tomatoes, and shredded carrots
  • Use a small bowl to shape the couscous and serve it upside down on a plate
  • Serve with baby leaf spinach and some extra pomegranate syrup on the side

Additional information

Spinach can be replaced with Lettuce.
This salad serves 4 as a starter to share.