Couscous salad with herbs and walnuts from River Cottage Veg: 200 Inspired Vegetable Recipes (page 89) by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on August 12, 2023

    I used this recipe as a template and adapted it to the veg I had from the garden. Used quinoa as the grain, parsley and basil for the herbs, and just onions and garlic as the cooked vegetables. I also toasted a mix of sunflower seeds and walnuts for the nuts. Quinoa needs more seasoning so I added additional lemon juice. If I made it again, I would reduce the cumin by about half (or omit it entirely), and omit the lemon zest (just personal preference as I don’t really like it). Had as a light meal with some cooked greens, snow peas, and Boursin cheese. Probably not a repeat for me.

  • Zosia on November 19, 2014

    Initially, I quite enjoyed the anise flavour from multiple sources (celery, fennel seed, fennel the vegetable), but soon tired of it. I couldn't eat this as a meal but it did make a very good side dish for some grilled Italian sausages. I used freekeh and brown Calrose rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.