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Date and pineapple salad with lemon dressing

  • 4-6
Date and pineapple salad with lemon dressing


  • 1 cup couscous
  • ¾ cup hot water or light chicken stock
  • 1 onion, peeled and finely chopped
  • 12 dates, sliced
  • 225 gram tin pineapple slices, drained
  • 3 carrots, peeled and sliced
  • 1 green pepper, cored and sliced
  • ½ teaspoon ground cumin
  • Dressing
  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2cm piece root ginger, peeled
  • 1 clove garlic, crushed and peeled
  • 2 tablespoons lemon juice
  • grated rind 1 lemon


  1. Put the couscous and water or stock in a bowl. Cover and set aside for 10 minutes or until all of the liquid has been absorbed.
  2. In a bowl toss together the couscous, pineapple, dates, carrots, peppers, onion and cumin.
  3. Prepare the dressing. In a blender add the ginger, garlic, oil, vinegar, lemon juice and rind. Blend together.
  4. Stir the dressing through the couscous. Stand for 1 hour before serving at room temperature.

Cooks Tips

Variations - Use 1 cup bulghur wheat to 1 cup hot water. Allow to stand until all the water has been evaporated. - Use 3 cups cooked rice - brown or white. - Use 3 cups cooked macaroni.

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