Couscous gives a salad a useful base, but the vegetables, cheese and dressing determine what the finished dish feels like. Start with a combination you actually want to eat rather than adding every open jar. These recipes provide two distinct shopping lists and flavour directions.
Try broccoli with an orange-and-mint dressing
Jamie Oliver’s super couscous salad combines finely chopped cooked broccoli and feta with a dressing containing orange, mint, sultanas and pine nuts. It is a clear example of building flavour beyond the couscous itself. Read the dressing ingredients before shopping, since several are easy to overlook when focusing on the vegetable. Use the original method for preparing and combining the components; this overview does not offer separate storage instructions.
jamieoliver.com · Jamie Oliver · Broccoli and feta couscous
Choose peppers, chickpeas and halloumi
Good Food’s couscous salad takes a different route with roasted red peppers, chickpeas, rocket and halloumi, alongside yoghurt and harissa. Jarred peppers are an option in its ingredient list, which changes how much preparation you need. Compare this list with the broccoli version and choose one complete recipe rather than merging both dressings. The benefit of the comparison is a clearer lunch decision, not a claim that one combination is inherently better than the other.