Recipe: North African salad

Recipe North African salad

Out of ideas for salad? Here's an interesting alternative from North Africa that incorporates couscous, making it ideal as an accompaniment for a chicken, meat kebab or vegetable dish.


  • 3 tablespoons extra-virgin olive oil, plus 1/4 cup
  • 2 to 3 cloves garlic, crushed and minced
  • 450g couscous 
  • 3 cups chicken stock
  • 2 lemons, juiced
  • 1 lemon, zested
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh mint leaves
  • 1/3 cup finely chopped parsley
  • 1/3 cup dried chopped dates
  • 1/4 cup slivered almonds or pistachios, toasted


  1. In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the garlic and saute for one minute.
  3. Add the couscous and toast until lightly browned, stirring often, about 5 minutes.
  4. Carefully add the stock, and the juice of 1 lemon and bring to a boil.
  5. Reduce heat and simmer, covered, until the couscous is tender, but still firm or al dente, stirring occasionally. Drain the couscous.
  6. In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt and pepper and let cool.
  7. Once the couscous is room temperature, add the fresh herbs, dried dates and almonds/pistachios.
  8. Toss well and serve.