Fruity Couscous Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
Dietitian’s Tip: Swap whole wheat couscous (I find the best price is at bulk food stores) for regular couscous and you’ll more than double the fibre. For kids who balk at swapping white bread with whole grain bread (“bird seed bread” as my son called it) this is an easier sell because the texture is basically the same.

Kids Cook!*Teach your older school-aged child how to make couscous and how to be safe around hot liquids.
  • 2 cups (500 mL) cooked whole wheat Moroccan couscous (the teeny tiny couscous)
  • ½ cup (125 mL) frozen peas, thawed (or other frozen vegetable)
  • ½ cup (125 mL) fresh or canned, diced unsweetened peaches
  • ½ cup (125 mL) cooked chickpeas
  • 4 tbsp (50 mL) toasted, unsalted sunflower seeds, optional (pack up separately to keep their crunch)
  • Dressing (recipe below)
  1. In bowl, combine leftover couscous, peas, peaches and chickpeas.
  2. Stir in dressing. Portion into 4 lunch containers and refrigerate.
• One cup dry Moroccan couscous makes 2 cups cooked.
• Cook using 1:1 couscous to liquid.
• Pour boiled liquid (water, broth, juice) over couscous, cover for 5 minutes, fluff with a fork and serve.

* These ideas are meant as a guide only. You know best what your child can safely manage. Make sure your child understands the rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at