Couscous Salad with Lime Sauce

Couscous Salad with Lime Sauce

This couscous salad recipe with tender broccoli florets, crunchy almonds and a creamy lime-yogurt dressing is a perfect for parties, picnics and potlucks. (Substitute soy-based “yogurt” for a vegan version.)


1 1/2 cups (375 ml) couscous
1 1/2 cups (375 ml) vegetable bullion or stock
8 scallions, both white and green parts, chopped
12 ounces (3/4 pound/375 g) broccoli, cut into bite-sized florets
2 tablespoons butter or margarine
1/4 cup (60 ml) water)
1/3 cup (80 ml) chopped almonds)
pinch cayenne pepper to taste
salt to taste


3/4 cup (180 dl) yogurt or soy-based vegan substitute
Juice and grated zest from one lime
Salt and pepper to taste.

Bring the bullion to a boil in a saucepan. Stir in the couscous and bring back to a boil. Cover the pan and remove from the heat. Let the grain stem for 6 minutes.

Heat the butter or margarine in a large frying pan over medium-high heat.

Add the scallions and broccoli and sauté them for 2-3 minutes. Add water and lower heat. Let simmer 5 minutes or until water is absorbed.

Stir the vegetables into the couscous. Add the nuts and season to taste with cayenne and salt.

To make the sauce, blend the yogurt, lime zest and lime juice. Season with salt and pepper.

Serve the salad warm or at room temperature, topped with an ample dollop of sauce.

Serves: 4

B-man :wink: