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rate
Prep 20 minutes
Total 20 minutes
Serves children
US | Metric
Ingredients
  • 1 cup (185g) couscous
  • 1½ cups (375ml) very hot stock, vegetable or chicken
  • 1 handful peas, defrosted if frozen
  • 1 handful sweetcorn
  • ¼ cucumber, finely chopped
  • 1 handful ham, finely chopped
  • 1 handful finely grated cheese (I use cheddar, but any can be used)
  • 1 egg, scrambled
Optional
  • 2 tsps vinegar, red or white wine
  • 1 tbsp olive oil
  • 1 pinch salt
Simple Couscous Salad Simple Couscous Salad

Simple Couscous Salad

One for the Kids

This is a recipe I've been making for years for my children and they especially loved it when they were little for lunch. It's a great way of sneaking a few ingredients in that they might not be keen on eating (for example egg, as you'll see in the video), making this a very nutritious salad indeed.

Preparing couscous is super simple, especially if you stick to the rule of 1 part couscous to 1 1/2 parts very hot stock.


  1. Put the couscous in a large bowl. Pour over the hot stock and olive oil. Stir around and cover with a plate or cling film. Leave for around 5 minutes for the stock to be absorbed.
  2. Run a fork through the couscous to separate the grains.
  3. Add the salad ingredients and stir to mix.
  4. Drizzle over the olive oil and vinegar, if using, and season to taste.
  5. Serve straight away at room temperature or chill until needed.


Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Simple Couscous Salad

One for the Kids

This is a recipe I've been making for years for my children and they especially loved it when they were little for lunch. It's a great way of sneaking a few ingredients in that they might not be keen on eating (for example egg, as you'll see in the video), making this a very nutritious salad indeed.

Preparing couscous is super simple, especially if you stick to the rule of 1 part couscous to 1 1/2 parts very hot stock.

favorite
print
rate
Prep 20 minutes
Total 20 minutes
Serves children
US | Metric
Ingredients
  • 1 cup (185g) couscous
  • 1½ cups (375ml) very hot stock, vegetable or chicken
  • 1 handful peas, defrosted if frozen
  • 1 handful sweetcorn
  • ¼ cucumber, finely chopped
  • 1 handful ham, finely chopped
  • 1 handful finely grated cheese (I use cheddar, but any can be used)
  • 1 egg, scrambled
Optional
  • 2 tsps vinegar, red or white wine
  • 1 tbsp olive oil
  • 1 pinch salt
  1. Put the couscous in a large bowl. Pour over the hot stock and olive oil. Stir around and cover with a plate or cling film. Leave for around 5 minutes for the stock to be absorbed.
  2. Run a fork through the couscous to separate the grains.
  3. Add the salad ingredients and stir to mix.
  4. Drizzle over the olive oil and vinegar, if using, and season to taste.
  5. Serve straight away at room temperature or chill until needed.


Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.