Couscous Salad with Tomatoes and Carrots

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 2)

Ingredients

200 g carrot (s), finely diced
260 ml vegetable stock, hot
130 g couscous, instant (approx. 10 minutes cookin time) or bulur
1 ½ tablespoon olive oil
4 tablespoon lemon juice
2 spring onion (s)
3 tomato (s)
0.5 ½ bunch dill

Couscous Salad with Tomatoes and Carrots

Instructions

Put the olive oil with the carrots and couscous in a saucepan, sauté briefly and add the hot vegetable stock. Stir in 2 tablespoons of lemon juice. Soak or cook for about 10 minutes over medium heat. Then season and let cool down lukewarm.
In the meantime, clean and dice the tomatoes. Clean the spring onions and cut into fine rings. Wash, dry and chop the dill.
Fluff the couscous slightly and add the ingredients, except for a little dill. Add the lemon juice and season to taste slightly sour.
Serve sprinkled with the remaining dill.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.