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Cous cous salad ‘bombe’

Cous cous salad ‘bombe’


Delicious vegan salad with cous cous, dried fruit and nuts

  • Feeds 8 Feeds 8
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    1142kj 272kcal
  • Fat
    Med 15%
  • Saturates
    Low 6%
  • Sugar
    Med 15%
  • Salt
    Low 1%

% of adult’s reference intake | Carbohydrates per serving : 64g


  • 60g Co-op whole almonds
  • 330g pack Co-op cherry tomatoes, halved
  • 2 small red onions, sliced into thin wedges
  • 1 tsp cumin seeds
  • 3 tbsp Co-op extra virgin olive oil
  • 400g Co-op Cous cous
  • 120g Co-op raisins
  • Zest and juice of 1 lemon
  • 1 cucumber, deseeded and cut into bite-sized pieces
  • ½ x 25g pack flat leaf parsley, leaves only, roughly chopped
  • ½ x 25g pack mint, leaves only, roughly chopped


  1. Preheat the oven to 200°C/fan 180°C/gas 6
  2. Leave to cool, then roughly chop
  3. Toss the tomatoes, onion and cumin in 2 tbsp of the oil, then season, spread evenly in the tray and roast for 25-30 mins, or until golden
  4. Add the cous cous, raisins and 750ml just-boiled water, scraping the base of the tray using a wooden spoon to lift off any sticky bits, then return to the oven for 8-10 mins, until the cous cous is tender
  5. Mix in the lemon zest and juice, and the remaining oil, then season
  6. Leave to cool slightly, then stir in the cucumber, herbs and almonds
  7. Press into a 2-litre bowl and chill, then turn out onto a large plate to serve