Mexican Couscous Salad

A colourful couscous salad with fresh vegetables. The Spice Oil –Smoked Paprika Jalapeño gives the couscous salad a Mexican touch. Serve the salad for lunch or as a super quick meal.



300 g Couscous
150 g Canned corn
250 g Cherry tomatoes
1 Cucumber
1 Yellow bell pepper
1 Avocado
1 Red onion
1 Lime
1 Bunch of fresh coriander à 15 g
4 Tbsp Spice Oil –Smoked Paprika Jalapeño
8 Tbsp olive oil


Cook the couscous is according to the instructions on the packaging.

Drain the corn. Halve the cherry tomatoes. Cut the cucumber into large cubes and the bell pepper and avocado into strips. Cut the red onion into half rings. Pick the coriander leaves from the stems and chop coarsely.

Squeeze the juice from the lime. Mix the olive oil with the the Spice Oil –Smoked Paprika Jalapeño and the lime juice.

Mix the couscous with all ingredients. Garnish the salad with the dressing and fresh coriander leaves.