Mary Berry Couscous Salad

To be totally honest, I didn’t expect to love this couscous salad quite as much as I did. I first made it on a Wednesday evening when I was knackered, had a bunch of parsley wilting in the fridge, and absolutely no interest in standing over a hob. I needed something quick, something forgiving—and ideally, something I could eat straight out of the bowl in my dressing gown.

The first time I made it, I got cocky and added too much lemon. It ended up so sour I nearly spritzed my eyes just mixing it. But once I sorted the balance—and toasted the pistachios properly instead of skipping that bit—it became one of those low-effort, high-satisfaction bakes (well, not a bake bake, but you know what I mean).

If you’ve ever had couscous turn gluey or bland, let me show you what actually works here. This is one of Mary’s simplest, most surprising flavour bombs—and I’ve made it enough times now to know what ruins it and what makes it sing.

Why This One Works So Well

Most couscous salads go wrong in one of two ways: the grains clump, or the flavours fall flat. Mary gets both right here—and after making this at least five times, I can tell you what really matters:

• Toasting the pistachios is not optional. The first time I skipped it, the salad tasted flat. But when they’re warm and golden? Game-changer.
• Let the couscous steam, then fluff. If you stir it too early or forget the fork fluff, you’ll get clumps—and no one wants clumpy carbs.
• Those baby red peppers in oil? Magic. They add this sweet-tangy pop that balances the lemon and richness of the olive oil.

It’s a classic Mary move: simple ingredients, done just-so, and suddenly your Wednesday night dinner feels a bit like a picnic in Tuscany.

INGREDIENTS + WHY THEY MATTER

• Wholemeal Couscous (300g) – Nutty and slightly chewy. I used regular couscous once—it was fine, but didn’t have the same depth.
• Olive Oil (4 tbsp) – Adds richness. Don’t skimp—especially not on the last drizzle.
• Boiling Veg or Chicken Stock (450ml) – Soaks into the couscous. Water works in a pinch, but honestly? You’ll miss the flavour boost.
• Shelled Pistachios (100g) – Toasted for crunch. Skip the toasting and you’ll wonder where all the flavour went.
• Parsley (1 large bunch) – Bright and herbal. Flat-leaf works better than curly—it’s less grassy.
• Spring Onions (1 bunch) – Mild kick. I slice mine paper-thin so they don’t overpower.
• Mild Piquant Baby Red Peppers (12, jarred) – Sweet and tangy. Don’t use raw red peppers here—it’s not the same.
• Juice of 1½ Lemons – Fresh acidity. I once tried bottled lemon juice. Never again.

Ingredient Swaps That Hold Up

• Gluten-Free? Swap couscous for quinoa. It won’t clump as much, and still soaks up the flavour beautifully.
• No pistachios? Toasted slivered almonds work well too. I wouldn’t use walnuts—they’re too bitter here.
• No red peppers in oil? Roasted peppers from a jar (plain) are a decent plan B—but add a splash of vinegar for zing.
• Vegan? It already is—just stick with veg stock.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Couscous clumped together	Didn’t fluff after steaming	Use a fork and let it cool uncovered a bit
Salad tasted flat	Used water instead of stock	Always use hot veg or chicken stock
Pistachios tasted stale	Skipped the toasting step	Toast over medium heat until just golden
Over-soured the salad	Too much lemon juice	Start with 1 lemon—add more after tasting

How To Make Mary Berry’s Couscous Salad

1. Coat the Couscous
   Add the couscous to a large bowl with 1 tablespoon of olive oil. Stir to coat the grains—this helps them stay separate.
2. Add Stock & Steam
   Pour over the boiling stock, stir once, and cover tightly with cling film. Let it steam for 10 minutes. Don’t peek.
3. Fluff It
   After 10 minutes, use a fork to gently fluff the couscous. It should feel soft, not sticky.
4. Toast the Pistachios
   Heat a dry pan. Toast pistachios for 2–3 minutes, shaking the pan often. They should smell fragrant and look golden. Roughly chop.
5. Mix Everything In
   Add parsley, spring onions, sliced peppers, toasted pistachios, remaining olive oil, and lemon juice to the couscous. Season with salt and pepper.
6. Serve
   You can serve it warm, or let it come to room temp—it actually gets better as it sits.

Tips From My Kitchen

• I always fluff the couscous with a fork and my fingers if needed—it cools it faster and breaks up sneaky clumps.
• I toast extra pistachios and keep them in a jar—they’re brilliant sprinkled on soups or roast veg.
• This salad travels really well—perfect for picnics or potlucks.
• I sometimes add a handful of chopped mint if I’ve got it—makes it feel even fresher.

Storage + Serving

• Keeps in fridge: 3 days max in an airtight container.
• Freezing? Don’t. The texture totally goes.
• To serve: Great with grilled halloumi, chicken skewers, or just scooped up with warm flatbread.
• To reheat: Microwave gently or warm in a pan on low—add a splash of water if it feels dry.

FAQs – Real Query Answers

Q: Can I make couscous salad the night before?
Yes. In fact, the flavours deepen overnight. Just fluff it again before serving.

Q: What if I don’t have baby red peppers?
Roasted red peppers work—just chop small and add a little extra lemon or a dash of vinegar.

Q: Can I use regular couscous instead of wholemeal?
Yes—it’s slightly softer and milder in flavour, but still works well.

Q: Is this good for meal prep?
It’s brilliant for meal prep. Just keep the pistachios separate until serving if you want them crunchy.

Q: Why does my couscous go mushy?
Usually too much liquid or over-stirring. Measure the stock carefully and fluff after the 10-minute rest.

Try More Recipe:

• Mediterranean Pasta Salad
• Greek Salad with Asparagus Recipe
• Coronation Coleslaw
• Beetroot and Feta Salad