Couscous Salad

by | Dec 15, 2022 | Appetizers, Gluten Free, Nut Free, Recipes, Salads, Sides

This is a recipe I created for Calgary Co-op

This colourful, beautiful salad makes a great addition to any meal – if you want to add something a little different to your holiday dinner, try this delicious couscous salad that I absolutely love!



Prep time: 30 minutes
Cook Time: 25 minutes 
Serves 4-6


Nut free Gluten free

(Gluten-free optional)



Roasted yam and lemon:

  • 1 small yam, peeled and diced into 1 cm thick cubes
  • 2 tbsp olive oil
  • ¼ tsp paprika 
  • ¼ tsp sea salt
  • ⅛ tsp ground pepper
  • ½ lemon – cut into thin slices


  • 1 cup instant couscous*
  • 1 cup boiled water
  • ½ tsp sea salt


  • ½ cup cherry tomatoes, cut into halves
  • 1 bell pepper, thinly sliced
  • 5 radishes, sliced
  • ⅓ cup chopped parsley
  • 2 green onions, finely sliced
  • ½ cup cooked chickpeas 
  • ⅓ cup raisins


  • ½ cup olive oil
  • ¼ cup lemon juice
  • 1 tbsp apple cider vinegar 
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • ¼ tsp ground pepper


  • ¼ cup sun dried black olives, pitted
  • 2 tbsp parsley

*For a gluten free option, use cooked quinoa instead of couscous


Roasted yam and lemon:
Preheat the oven to 400°F.
On a baking sheet lined with parchment paper, place diced yam.
Drizzle with olive oil and add spices.
Next to the yam, place lemon slices.
Bake yam and lemon at 400°F for 25 minutes.

Place 1 cup instant couscous in a bowl.
Add 1 cup boiled water and ½ tsp salt.
Mix well.
Cover and set aside for 5 minutes.
Fluff with a fork.

Place all dressing ingredients in a jar and mix well together. 

Place cooked couscous in a large bowl and add roasted yam, sliced veggies, herbs, chickpeas, raisins, and the dressing.
Mix well.
Taste and adjust seasoning if needed.

Garnish with olives, roasted lemon slices, and 2 tbsp of parsley.


Making this recipe? I’d love to see your creation! Send me a photo or tag Roni’s Kitchen on social media

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