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Rainbow Cous Cous

Updated: Oct 23, 2021

This is dish is a colour explosion. Cous cous is a staple Middle Eastern and African diets. Interestingly, cous cous is not a grain but actually very similar to pasta and made from durum wheat semolina. For this reason, it gets a bit of a bad rap for it being overly processed but everything in moderation. This recipe is versatile, it makes a nice lunch, a good side and even better served with a hearty tagine.

Serves 2


1 cup Tricolor cous cous

1 1/2 cup of hot stock of choice

1 knob of butter

4 tbsp seed mix with gooji berries for a bit of colour

3 tbsp Pickled red onion slices (see recipe)

6 olives, sliced

4 sundried tomatoes, diced

¼ yellow pepper, ¼ red pepper & ¼ green pepper, diced


3 tbsp olive oil

½ shallot, minced

1 tsp maple syrup

2 tbsp red wine vinegar

Salt & pepper

Garnish with chopped soft leafed herbs of choice


1. Place the cous cous in a large bowl and add the stock. Stir and cover with cling film. Leave for 10 minutes.

2. While the cous cous is underway, make the dressing. Simply add all the ingredients to a bowl and whisk. Give it a little taste and adjust the seasoning if required.

3. Remove the cling film from the bowl of cous cous, add the butter and fluff up the cous cous with a fork.

4. Stir in the rest of the salad ingredients and dress with the dressing.

5. Garnish with chopped herbs.

If you are having this for lunch, it would work great with a my fibreblast smoothie.

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