Rainbow Couscous & Sultana Salad


PREP: 20 MIN | COOK: 5 MIN | SERVES: 4-6

What you’ll need…

  • 1 cup dry couscous

  • 1 cup water or stock

  • 1/4 tsp salt

  • 180g Sunbeam Sultanas

  • 2 tins chickpeas, rinsed and drained

  • 2 Lebanese cucumbers, diced

  • 1 medium red capsicum, diced

  • 2 cups thinly sliced red cabbage

  • 1 large carrot, coarsely grated

  • 1 cup loosely packed fresh herbs, roughly chopped

  • 2 green onions, thinly sliced

  • 60 g Sunbeam Walnuts, toasted and roughly chopped

  • 1/2 cup crumbled feta, optional


  • 1/3 cup olive oil

  • 1/3 cup fresh lemon juice

  • 1 tsp honey

  • 1/2 tsp smoked paprika

  • 1/4 tsp salt

  • 1 clove garlic, crushed


  1. In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.

  2. Combine all dressing ingredients in a jar and shake well.

  3. Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and toss


  4. Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad with

    walnuts and feta. Serve with remaining dressing.


  • Store salad in a covered container in the fridge, for up to three days.

  • Couscous can be substituted with cooked and cooled quinoa, if preferred