Cous Cous Salad With Honey Mustard Dressing

Serves 2


  • 50g Uncooked Cous Cous
  • Around 10 Cherry Tomatoes
  • 1 Bell Pepper (colour of your choice)
  • 3 Pieces of Bacon (cooked and chopped)
  • 50g Feta Cheese
  • 1 Small – Medium Red Onion (chopped)
  • 75g Pickled Beetroot (chopped)
  • Around 3 Inches of Cucumber
  • A Cup of Chopped White Cabbage (uncooked)
  • 2 TBSP Chopped Mint
  • 2-3 TBSP Pomegranate Seeds (optional)
  • 1 TBSP Balsamic Vinegar
  • 2 TSP Honey
  • 1/2 TSP Dijon Mustard
  • 1/2 TSP Wholegrain Mustard
  • 2 TSP Apple Cider Vinegar
  • Salt and Pepper to taste

Preparation Time – 20 Minutes

Cooking Time – 20 Minutes

The few weeks between mid March to the beginning of April is a pretty bad time for my diet, there are just so many birthdays and birthdays usually mean a lot of going out for dinner and cake. This year Easter also fell on the same weekend as 2 birthdays, so we can also include chocolate into the mix.

After all of the birthdays are over it is time to get back to trying to be relatively healthy, not to mention the fact that my body was pretty much craving vegetables and salad after all of the junk.

Sometimes the thought of eating a salad can be pretty boring, but there are so many things you can do now to make them interesting and delicious, from dressings to adding seeds, fruit and herbs, like I always say, when it comes to ingredients there are no rules.

I used to buy those packets of cous cous that were already flavoured, but it is way more cost effective to buy plain cous cous and season it yourself (it is literally cheaper to buy the plain bag which gives you around 15 portions than it is to buy a flavoured pack that gives you 2) , so one day I bought a plain bag, then my problem became I have no idea what to do with this, so it just sat in my cupboard for a few weeks until I decided what to do with it and that is when I came up with this salad.

Preheat your oven to 200°C

First you need to make the dressing as it tastes better if it is left to sit for a little while.

In a small bowl or a cup, add the mustards, apple cider vinegar, honey and a sprinkle of salt and pepper and combine. Then cover with some cling film and place in the fridge until your salad is ready.


Take your cherry tomatoes and cut  each one in half. Place them cut side up on a baking tray. Drizzle the valsamic vinegar over them and sprinkle some salt and pepper and place in the oven whilst you get the rest of your salad ready. These will taks around 15-20 minutes.


Prepare your cous cous to the packet instruction. This usually just involves adding boiling water and leavinv to sit for 5 minutes, but some brands need to be cooked. Leave this to one side.

Take a large bowl (I use a mixing bowl) and start to chop your salad ingredients and add them all to the bowl. This is your cabbage, cucumber, peppers, beetroot, onion, mint, pomegranate seeds if using them, feta and bacon (you can add this to the top of your salad once plated if you prefer), and mix them to combine well.


Add the prepared cous cous to your salad and combine.


Now your tomatoes should be done. Take them out of the oven and place to one side.

Take your dressing out of the fridge and pour into the salad. Mix well to combine.

Plate the salad and top with the tomatoes and bacon if you did not add this earlier and serve.


You could also squeeze a lemon over if you would like and this is great made ahead for the next days lunch. I made it for work the next day and added a chopped hard boiled egg to the top.

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