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Recipe of the Month

Couscous Salad

Ideal for lunchboxes, picnics and barbecues
Preparation less than 30 mins ∙ Serves 4-6


  • 225g couscous
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh coriander, chopped
  • 1 red onion, very finely chopped
  • 1 lemon, zest and juice
  • 1 green pepper, de-seeded and finely diced
  • 30g sunflower seeds, toasted
  • 30g sesame seeds, toasted
  • 4 tablespoons olive oil
  • salt and freshly ground black pepper


  • Cover the couscous with twice its volume of hot water and leave to soak for 10 minutes.
  • Mix together with the remaining ingredients and leave to stand for 30 minutes to let the flavours develop.
  • Serve at room temperature.