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Herb Quinoa Couscous Salad

Couscous and quinoa cooked in Massel are the foundation to this hearty salad. Dressing this salad with herbs and Massel make this over-the-top fabulous. Bonus, you can make it ahead and have to grab whenever you would like.

(Serves: 4)
  • 2 Massel 7's bouillon cubes, chicken flavor
  • 1/2 teaspoon Massel Concentrated Liquid Stock, vegetable flavor
  • 2 cups water
  • 3/4 cup pearl couscous (omit to make gluten-free)
  • 1/2 cup quinoa, rinsed
  • 3 tablespoons olive oil
  • 11/2 tablespoons lemon juice
  • 1 cup finely chopped herbs: mint, cilantro, parsley, dill
  • 1/2 cup chopped fennel
  • 1/2 cup finely chopped green onions
  • 1/4 cup pistachios
  1. Bring the water to boil with Massel 7’s bouillon cubes. Add couscous and quinoa.
  2. Stir and cover, then turn off heat. Let stand for 20 minutes, without peeking or otherwise allowing heat to escape.
  3. In a bowl, combine Massel Concentrated Liquid Stock, olive oil, lemon juice, herbs, fennel, green onions and pistachios.
  4. When the time is up for the grains, uncover, flake couscous and quinoa, and then add to bowl. Toss all ingredients together.
  5. Serve warm or chilled and enjoy!
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Herb Quinoa Couscous Salad
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