Gordon Ramsay’s Couscous Salad, serving six, is made with couscous, chickpeas, cucumber, red bell pepper, red onion, sun-dried tomatoes, pine nuts, fresh herbs, feta cheese, and a lemony vinaigrette with olive oil, lemon juice, cumin, sumac, and garlic. It’s a fresh, flavorful dish, ready in about 30 minutes.

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Arugula Salad
• Gordon Ramsay Greek Salad
• Gordon Ramsay Carrot Salad

💜 Why You’ll Love This Couscous Salad Recipe:

• Flavorful and Fresh: The combination of fresh herbs, vegetables, and a zesty lemony vinaigrette creates a burst of flavors.
• Easy and Quick to Make: Simple steps and quick cooking time make it an ideal choice for a speedy meal.
• Light yet Satisfying: It’s filling without being heavy, great for a healthy diet.
• Ideal for Gatherings: Its colorful presentation makes it perfect for potlucks or parties.
• Great Texture: The combination of soft couscous, crunchy nuts, and crisp vegetables provides a delightful texture experience.

❓ What Is Gordon Ramsay Couscous Salad Recipe?

Gordon Ramsay’s Couscous Salad combines couscous, chickpeas, cucumber, red pepper, red onion, sun-dried tomatoes, pine nuts, herbs, and feta cheese, dressed in a lemony vinaigrette with olive oil, lemon juice, cumin, sumac, and garlic, resulting in a vibrant and flavorful salad.

🍅 Gordon Ramsay Couscous Salad Ingredients

• 1 cup couscous
• 1 cup water 
• 1/2 teaspoon fine sea salt
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (12 ounce) English cucumber, seeded and diced
• 1 medium red bell pepper, cored and diced
• 1 small red onion, peeled and finely diced
• 1/2 cup sun-dried tomatoes in oil, drained and diced
• 1/2 cup pine nuts, toasted
• 1 cup (loosely-packed) chopped fresh herbs (I used 2/3 cup mint, 1/3 cup parsley)
• 5 ounces feta cheese

Lemony Vinaigrette Ingredients:

• 1/4 cup olive oil
• 1/4 cup freshly-squeezed lemon juice
• 2 teaspoons each: ground cumin and ground sumac
• 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
• 2 cloves garlic, minced or pressed

🥗 How To Make Gordon Ramsay Couscous Salad

1. In a small pot, bring water and salt to a boil.
2. Once the couscous is fully mixed in, remove from heat, cover, and let sit for 10 minutes, or until the couscous is soft. Open it up and use a fork to gently fluff it up.
3. In a bowl, whisk or shake all the ingredients together until they are well mixed.
4. Put all the salad fixings in a large bowl and drizzle the vinaigrette over them all.
5. Toss until everything is well mixed. If you think it needs it, add more salt, pepper, or lemon juice.
6. You can eat it right away or put it in the fridge in a jar with a lid for up to three days.

💭 Recipe Tips

• Toast the Couscous: Before boiling, lightly toast the couscous in a dry pan until golden. This adds a nutty flavor.
• Let it Marinate: If time allows, let the salad sit in the fridge for an hour before serving. This helps the flavors meld together.
• Experiment with Herbs: Feel free to adjust the herb ratios or try different combinations like cilantro or basil.
• Add Protein: For a heartier salad, consider adding grilled chicken or shrimp.
• Feta Cheese: Crumble the feta cheese yourself for better texture and flavor than pre-crumbled cheese.
• Chickpeas: If you have time, briefly sauté the chickpeas with a bit of garlic for extra flavor.

🍗 What To Serve With Couscous Salad?

Serve Couscous Salad alongside grilled chicken, lamb, or fish for a complete Mediterranean-inspired meal it also pairs beautifully with pita bread, hummus, or tzatziki for a light and satisfying combination.

🎚 How To Store Leftovers Couscous Salad?

• Refrigerator: Place leftover Couscous Salad in an airtight container and store it in the refrigerator it can be refrigerated for up to 3 days.
• Freezer: Certainly, it’s important to note that freezing leftover Couscous Salad is not recommended for the best taste and texture. Freezing can adversely affect the quality of some ingredients

🥵 How To Reheat Leftovers Couscous Salad?

• In The Microwave: Place a portion of the salad in a microwave-safe dish and heat it on low or medium power for 2-3 minutes, stirring every 30 seconds until it’s warmed to your liking.
• In The Stovetop : In a pan, add a small amount of olive oil or water and heat the couscous salad over low to medium heat stir occasionally and heat for about 5-7 minutes until it’s warmed through.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Avocado Salad
• Gordon Ramsay Tomato Salsa
• Gordon Ramsay Aubergine Caviar

Gordon Ramsay Couscous Salad Nutrition Facts

Amount Per Serving

• Calories: 292.9 kcal
• Carbohydrates: 4.7 g
• Protein: 0.7 g
• Fat: 9.5 g
• Saturated Fat: 1.3 g
• Sodium: 2.8 mg
• Potassium: 135 mg
• Fiber: 1.1 g
• Vitamin A: 125.9 IU
• Vitamin C: 18.7 mg
• Calcium: 20.9 mg
• Iron: 0.5 mg

Gordon Ramsay Couscous Salad

Author: Erin Table for Seven Cooking Method:Boilling Cuisine:British Courses:Salads, Sides, Dinner, Lunch Recipe Keys: C Couscous Salad

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 5 minutesTotal time: 30 minutesServings:6 servingsCalories:292.9 kcal Best Season:Available

Description

Gordon Ramsay’s Couscous Salad, serving six, is made with couscous, chickpeas, cucumber, red bell pepper, red onion, sun-dried tomatoes, pine nuts, fresh herbs, feta cheese, and a lemony vinaigrette with olive oil, lemon juice, cumin, sumac, and garlic. It’s a fresh, flavorful dish, ready in about 30 minutes.

Ingredients

• 1 cup couscous
• 1 cup water 
• 1/2 teaspoon fine sea salt
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1 (12 ounce) English cucumber, seeded and diced
• 1 medium red bell pepper, cored and diced
• 1 small red onion, peeled and finely diced
• 1/2 cup sun-dried tomatoes in oil, drained and diced
• 1/2 cup pine nuts, toasted
• 1 cup (loosely-packed) chopped fresh herbs (I used 2/3 cup mint, 1/3 cup parsley)
• 5 ounces feta cheese

Lemony Vinaigrette Ingredients:

• 1/4 cup olive oil
• 1/4 cup freshly-squeezed lemon juice
• 2 teaspoons each: ground cumin and ground sumac
• 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
• 2 cloves garlic, minced or pressed

Instructions

1. In a small pot, bring water and salt to a boil.
2. Once the couscous is fully mixed in, remove from heat, cover, and let sit for 10 minutes, or until the couscous is soft. Open it up and use a fork to gently fluff it up.
3. In a bowl, whisk or shake all the ingredients together until they are well mixed.
4. Put all the salad fixings in a large bowl and drizzle the vinaigrette over them all.
5. Toss until everything is well mixed. If you think it needs it, add more salt, pepper, or lemon juice.
6. You can eat it right away or put it in the fridge in a jar with a lid for up to three days.

Notes

• Toast the Couscous: Before boiling, lightly toast the couscous in a dry pan until golden. This adds a nutty flavor.
• Let it Marinate: If time allows, let the salad sit in the fridge for an hour before serving. This helps the flavors meld together.
• Experiment with Herbs: Feel free to adjust the herb ratios or try different combinations like cilantro or basil.
• Add Protein: For a heartier salad, consider adding grilled chicken or shrimp.
• Feta Cheese: Crumble the feta cheese yourself for better texture and flavor than pre-crumbled cheese.
• Chickpeas: If you have time, briefly sauté the chickpeas with a bit of garlic for extra flavor.

Keywords:Gordon Ramsay Couscous Salad