Couscous Salad with Beets and Walnuts

couscous salad mixed in a bowl.

Couscous salad in a wooden bowl.
Perfect for a hot summer’s night, this couscous salad can be whipped up in a flash, and is the perfect delicate side to any dinner.
Makes: 5-6 side salads
Prep Time: 10 minutes


  • 314 g / 2 cups cooked Israeli or regular couscous (Israeli has a larger grain)
  • 125 ml / 1/2 cup cooked beets in water, roughly chopped
  • handful / 1/4 cup parsley leaves, chopped
  • handful / 1/4 cup fresh dill fronds, chopped
  • 25 g / 1/4 cup walnuts, roughly chopped
  • 59 ml / 1/4 cup melted Crystal margarine, cooled to room temperature
  • juice of 1 lemon
  • salt and pepper, to taste


  1. Place couscous into a heat-proof bowl along with a generous pinch of salt and pepper.
  2. Couscous in a bowl.

  3. Meanwhile, boil a kettle full of water.
  4. Carefully measure 709 ml / 3 cups of just boiled water and add to the couscous. Stir, releasing any couscous from the bottom of the bowl. Cover with a lid, or plastic wrap and allow to sit for 10 minutes.
  5. couscous in a bowl with water to cook.

  6. After 10 minutes, remove plastic wrap and fluff with a fork.
  7. When couscous is completely cooled, add remaining ingredients and toss to coat. Serve immediately.
  8. all ingredients in a bowl ready to mix.

Chef Notes

  • If you want to try something new, try this recipe with a Middle Eastern spice called za’atar, which you can find in specialty shops or larger grocery stores.

couscous salad mixed in a bowl.