Make this couscous salad, then check out our cauliflower couscous salad, chicken and couscous salad and more couscous recipes.


  • 2 tbsp olive oil
  • 3 red onions, thinly sliced
  • 2 tbsp ras el hanout
  • 200g couscous
  • 75g raisins
  • 500ml chicken stock, hot
  • 90g rocket
  • a handful flat-leaf parsley, roughly chopped
  • a handful mint, roughly chopped
  • 50g flaked almonds, toasted
  • a large pinch sumac, (optional)



  • STEP 1

    Heat the oil in a large pan over a medium heat and cook the onions with a large pinch of salt for 5 minutes until beginning to brown. Pour in 250ml of water and rapidly boil for 10-15 minutes or until all the water has evaporated and the onions have softened. Turn down the heat and cook for 20 minutes more until the onions are sticky and caramelised. Stir in the ras el hanout and cook for another few minutes. Season and leave to cool.

  • STEP 2

    Put the couscous and raisins in a large heatproof bowl and pour over the hot stock. Cover and leave for 10 minutes until all the stock has been absorbed, then fluff up with a fork. Leave to cool. 3 Make the dressing by whisking together the oil, molasses and lemon juice with plenty of seasoning.

  • STEP 3

    Scrape the caramelised onions into the couscous. Add the rocket, herbs and dressing, and toss really well. Tip onto a platter and top with the flaked almonds and sumac, if using.

Check out more of the best couscous recipes

Cauliflower Couscous Salad Recipe with Zhoug


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating