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Couscous salad with almonds.

Couscous and Almond Salad - #SnackHappy

A delicious and nutritious summer salad, nutritious California almonds add an extra crunch and chilli oil adds a zingy punch!
Course Salad, Snack
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Calories 415kcal


  • 125 g couscous
  • 200 ml hot vegetable stock made with 2 tsp vegan Marigold bouillon powder and 1tsp chilli oil
  • 2 spring onions sliced
  • 100 g tenderstem broccoli steamed for 5 minutes
  • 100 g sugar snap peas steamed for 5 minutes
  • A generous handful of california almonds
  • 2 tbsp chilli oil
  • Freshly ground black pepper
  • 1 tbsp tamari soy sauce


  • Pour the stock over the couscous, cover and leave to stand for 5 minutes
  • Fluff up the couscous with a fork
  • Mix the vegetables and almonds into the couscous
  • Combine the chilli oil with the tamari and a generous amount of freshly ground black pepper
  • Stir the dressing through the salad and serve


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 415kcal | Carbohydrates: 58g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Sodium: 928mg | Potassium: 256mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1758IU | Vitamin C: 78mg | Calcium: 80mg | Iron: 3mg