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recipe image Moroccan Couscous Salad
  • main
  • easy
  • vegetarian-protein
  • lunch

Moroccan Couscous Salad

Give your child’s lunchbox a Middle Eastern twist with this delicious Moroccan Couscous recipe. Packed with lots of vegetables, it’s a minimal effort lunch option with maximum flavour. It’s sure to cause lunchtime envy.

To complete this tasty lunchbox, just add some flavoured breadsticks, a Dairy Free Oaty Cranberry and Coconut Crumbles, melon and some blueberries.

  • Preparation time20 minutes
  • Cooking time15 minutes
  • Servings2 portions
  • DifficultyEasy


  • 1/2 Knorr Reduced Salt Vegetable Stock Cube, dissolved in 150ml boiling water
  • 115 g couscous
  • 20 g Flora Buttery, melted
  • 200 g tinned chickpeas, drained
  • 1/2 pepper, diced
  • 2 spring onions, chopped
  • 4 cm piece cucumber, diced
  • 3 - 4 cherry tomatoes, quartered
  • 1 - 2 tbsp chopped fresh parsley or mint
  • 2 tbsp Hellmann's Light Mayonnaise
  • 1/4 lemon zest, finely grated (optional)

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. In a bowl, pour the hot stock over the couscous, cover and leave for 10 minutes – or until the liquid has been absorbed.
  2. Use a fork to fluff up the couscous, then add the melted Flora and mix well.
  3. Add the remaining ingredients and toss well together.