Couscous Thai Bouli

Cous Cous Thai Bouli recipe - The Cooks Pantry


Michael Weldon


Prep time 5 mins
Cook time 10 mins


  • 1 packet of Ainsley Harriott Spice Sensation Couscous
  • 1 bunch of Coriander, torn
  • 1 Bunch of Thai Basil, torn
  • 1 bunch of Mint, torn
  • 1 Red Onion, diced
  • 1 Birdseye Chilli, diced
  • 1 punnet of Cherry Tomatoes, halved
  • 2tbs chopped Roasted Peanuts
  • 2ts Fried Shallots
  • 1 lime, cut into wedges, to garnish


  • 3tbs Fish Sauce
  • ¼ cup Brown Sugar
  • 2 Limes, juice of
  • 1tbs grated Ginger
  • 1 Garlic Clove grated
  • 1tbs Sesame Oil
  • 1 thai chilli, thinly sliced, seeds removed
  • 2 Eggs


  • Rehydrate couscous packet according to instructions and set aside.
  • In a mortar and pestle, grind up dry ingredients until well combined before adding remaining wet ingredients.
  • In a large bowl, combine onion, tomatoes, herbs and couscous using your hands. Pour dressing over the top and toss through until salad is evenly coated. Prior to serving toss through peanuts and garnish with shallots and chilli and lime.

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