Couscous Salad with Zucchini and Roasted Almonds

Are your meals missing flavour and texture? Consider cooking with nuts, like pistachios, walnuts and almonds. Transform ordinary couscous salad with a dash of crunchy Australian Almonds.

Serves 6 – 8


  • 2 cups couscous
  • 1 cup fresh peas
  • 1 1/2 cup finely diced zucchini
  • 6 tablespoon extra-virgin olive oil
  • salt
  • freshly ground pepper
  • 3 tablespoon fresh lemon juice
  • 1 cup chopped roasted almonds
  • 1/2 cup sliced scallions
  • 1/2 cup chopped parsley
  • 1/4 cup chopped mint
  • crushed red pepper



  1. Pour 2 cups boiling water over the couscous; and let stand for 5 minutes. Boil the peas in 1/2 cup water for 1 minute.
  2. Drain the peas, reserving 1/4 cup of the water.
  3. In a skilet, sautée zucchini in 3 tablespoons of the olive oil until crisp-tender, about 3 minutes.
  4. Season with salt and pepper, and let cool to room temperature. In a small bowl, mix the reserved pea cooking water with the lemon juice and the remaining 3 tablespoon of olive oil.
  5. Fluff the couscous and pour this dressing on top.
  6. Stir in the zucchini, peas, almonds, scallions, parsley, and mint.
  7. Season with salt, black pepper and crushed red pepper.





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