Cous Cous Salad

A refreshing dish that will remind you of holidays, by @McSherry_Matt

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Cous Cous 160 grams
1/2 of a large Red Onion
x2 Celery
65 grams of Green Olives (pitted)
65 grams of tinned Capers
x2 Salad Tomatoes
x1 Yellow Bell Pepper
x1 Orange Bell Pepper
x5 Radishes
(Optional) Cured Sausage
x1 tbsp Ground Pepper
x1 tsp Garlic Granules
x2 tsp Italian Herbs
x4 Chesnut Mushrooms


  1. Cut the sausage into chunky pieces and finely chop the mushrooms.
  2. In a pan heat a little oil on a medium heat and add the mushrooms and sausage.
  3. Add the garlic granules, pepper and Italian seasoning.
  4. Once the sausage and mushrooms are cooked, turn the heat up to high and add the cous cous.
  5. Stir until well mixed. Add enough boiling water to cover the mixture and immediately turn the heat off.
  6. Cover and leave to one side.
  7. While the hot mixture is cooling, finely but the celery, olives, onion, tomato, peppers and reddish.
  8. If there are leaves on the celery bunch finely chop these too as they make a good garnish.
  9. Add to a large bowl with the capers.
  10. Return to the cous cous mixture and fluff up with a fork.
  11. Drizzle a little olive oil if required.
  12. Pour mixture into the salad bowl and mix. Serve immediately and refrigerate any leftovers.