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Mexican Couscous Salad

Preparation: 10 mins

Cooking: 10 mins

Serves 4, costs under £3.00


  • Couscous (200g)
  • 1 Vegetable Stock Cube (7g) (Reduced Salt)
  • 1 Mugs Water (250g) (Boiling)
  • 4 Tomatoes (340g) (Medium)
  • 4 Tablespoons Sweetcorn (120g)
  • ½ Can Kidney Beans (120g) ((120g - Drained Weight))
  • 8 Leaves Lettuce (40g)
  • 4 Spring Onions (40g)
  • 4 Tablespoons Olive Oil (40g)
  • 1 Lime (0)
  • 2 Garlic Cloves (6g)
  • ½ Teaspoons Chilli Powder (2g)
  • 1 Pinch Ground Black Pepper (1g) (For Taste)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Dissolve the stock cube in a heatproof bowl of boiling water.
  2. Add the couscous to the bowl, cover with a plate or cling film and allow to sit for 5-10 minutes.
  3. Rinse and chop the tomatoes, and rinse and tear the lettuce. Wash the spring onions, peeling the outer layers if necessary, and chop.
  4. Peel and finely chop the garlic, and add to a bowl or mug with the olive oil, juice of the lime, chilli powder and black pepper. Mix well.
  5. Drain and rinse the kidney beans.
  6. When the couscous has soaked up all the water, allow it to cool before adding the tomatoes, sweetcorn, kidney beans, lettuce, spring onions and the dressing. Mix well and serve.

Nutritional Information