Our favourite salad recipe of ALL time!
This beautiful salad is inspired by the Cypriot grain salad recipe from chef George Calombaris’ 'Hellenic Republic' Greek restaurant in Melbourne.
A hugely popular menu item, this salad combines grains, fresh herbs, nuts and dried fruits. It’s easy, quick and filling - plus, it’s shamelessly good-looking and sure to impress your guests.
It’s a delicious nod to Cyprus’ mastery of Mediterranean flavours while reflecting Melbourne’s infamous contemporary food scene.
If you haven't tried it yet, you're in for a treat!
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What changes have we made to the original recipe?
- We’ve replaced currants with dried cranberries for a softer, juicier texture and a more vibrant fruity flavour.
- We’ve used couscous instead of freekeh for its universal availability and quicker cooking time.
- We’ve substituted slivered almonds for flaked almonds for a different texture and better availability.
- We’ve opted for ground cumin in the dressing instead of whole cumin seeds.
For more filling and crowd-pleasing salads, try this South African potato salad, the ever-popular curry noodle salad or a traditional tabbouleh!
Or, have a gander at this collection of our favourite BBQ salad recipes!
What's to love about this recipe?
- Rampacked with different flavours, textures and colours.
- Ready in no time, making it a breeze to whip up.
- Perfect as a side or a satisfying standalone dish.
- Its vibrant colours make it a real showstopper on any table.
- Nutritious, wholesome and filling. Great for packed lunches, BBQs or Mediterranean and North African chicken, meat, seafood or fish dishes.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Puy lentils
Puy lentils are perfect for this salad because they stay firm and retain their shape, adding a bit of 'a bite'. Also known as French lentils, they have a rich, peppery flavour.
Green lentils can be used as a substitute, though they’re a bit softer. They still work great though.
Red lentils aren’t ideal since they become mushy and lose their shape, hence why they work better in soups and stews.
Make it easier
We use ready-cooked puy lentils from a sachet or tin - just drain and add them straight to the salad.
Couscous
We’ve got a foolproof recipe for perfect couscous every time - no mushiness, no clumping. Just a quick soak and a special ingredient to keep the grains separated and fluffy.
You can use ANY grain for this salad. Also consider bulgur wheat, freekeh, giant couscous, pearl barley, farro or millet.
For a gluten-free version, use quinoa.
What amount of dry couscous is needed to make 1 cup of cooked couscous?
As a rough guide, for one cup of cooked couscous, you will need roughly half a cup of dry couscous.
The nuts and seeds
In this recipe, we use pumpkin seeds, flaked almonds and pine nuts, which we toast briefly to bring out their nutty flavour.
Feel free to get creative and use your favourite nuts and seeds! Consider adding sunflower seeds, cashews, pecans, walnuts, chia seeds, poppy seeds or sesame seeds.
How to toast nuts and seeds:
- Toast them in a dry skillet over medium heat.
- Stir frequently to ensure even toasting and prevent burning.
- They can go from golden to burnt quickly, so keep an eye on them.
- Transfer to a plate to cool and stop the cooking process.
Pomegranate seeds
Please don't skip these - they add a variety of experiences to the salad: crunch, sweetness, tanginess and those beautiful ruby-red speckles!
For convenience, we opt for pre-packaged pomegranate seeds instead of harvesting them from a whole pomegranate.
Step-by-step instructions
1. Cook the couscous and lentils if they are not already prepared.
2. Chop the coriander and parsley.
3. Dice the red onion finely.
4. Add the pumpkin seeds, flaked almonds and pine nuts to a dry, hot pan. Toast over medium heat, stirring frequently, until they become fragrant and slightly golden. Set aside to cool.
5. Combine the couscous, lentils, chopped coriander and parsley, red onion, toasted nuts, capers, dried cranberries, lemon juice, olive oil and salt and pepper in a large mixing bowl.
6. Gently toss everything together and top with pomegranate seeds.
7. For the optional dressing, combine the Greek yoghurt, ground cumin and honey in a small bowl. Dollop over the salad or enjoy it on the side.
Variations
- Add grilled chicken, lamb or chickpeas.
- Include roasted bell peppers, zucchini or cherry tomatoes.
- Crumble over feta or goat cheese for extra flavour.
- Add diced apples, oranges or grapes for a fruity touch.
- Use mint or dill instead of parsley and coriander.
- Substitute couscous with quinoa, bulgur or barley.
Storage
Store any leftover Cypriot grain salad in an airtight container in the fridge. It will stay fresh for up to 3 days.
If you plan to store it for later use, keep the dressing and pomegranate seeds separate to maintain the salad's texture and flavour.
When ready to eat, simply drizzle over the dressing and sprinkle with pomegranate seeds before serving.
Not suitable for freezing.
Pairings for Cypriot grain salad
Recipe
Cypriot Grain Salad
Ingredients
The salad
- 1 cup cooked couscous - or freekeh
- ½ cup cooked puy lentils - or green lentils
- 1 bunch coriander, chopped - a large handful
- ½ bunch parsley, chopped - a small handful
- ½ medium red onion
- 2 tablespoons pumpkin seeds
- 2 tablespoons flaked almonds
- 2 tablespoons pine nuts
- 2 tablespoons capers
- ½ cup dried cranberries
- 1 lemon, juice of
- 3 tablespoons olive oil
- sea salt and black pepper to taste
- pomegranate seeds to taste
The yoghurt dressing (optional)
- 1 cup thick Greek yoghurt
- ¼ teaspoon ground cumin - or ½ teaspoon if you love cumin flavours
- 1 tablespoon honey
Instructions
Make the salad
- Cook the couscous and lentils if they are not already prepared.
- Chop the coriander and parsley.
- Dice the red onion finely.
- Add the pumpkin seeds, flaked almonds and pine nuts to a dry, hot pan. Toast over medium heat, stirring frequently, until they become fragrant and slightly golden. Set aside to cool.
- Combine the couscous, lentils, chopped coriander and parsley, red onion, toasted nuts, capers, dried cranberries, lemon juice, olive oil and salt and pepper in a large mixing bowl.1 cup cooked couscous, ½ cup cooked puy lentils, 1 bunch coriander, chopped, ½ bunch parsley, chopped, ½ medium red onion, 2 tablespoons pumpkin seeds, 2 tablespoons flaked almonds, 2 tablespoons pine nuts, 2 tablespoons capers, ½ cup dried cranberries, 1 lemon, juice of, 3 tablespoons olive oil, sea salt and black pepper to taste
- Gently toss everything together and top with pomegranate seeds.pomegranate seeds to taste
Make the yoghurt dressing (optional)
- For the dressing, combine the Greek yoghurt, ground cumin and honey in a small bowl. Dollop over the salad or enjoy it on the side.1 cup thick Greek yoghurt, ¼ teaspoon ground cumin, 1 tablespoon honey
Notes
Make it easier
We use ready-cooked puy lentils from a sachet or tin - just drain and add them straight to the salad.What amount of dry couscous is needed to make 1 cup of cooked couscous?
As a rough guide, for one cup of cooked couscous, you will need roughly half a cup of dry couscous.How to toast nuts and seeds:
- Toast them in a dry skillet over medium heat.
- Stir frequently to ensure even toasting and prevent burning.
- They can go from golden to burnt quickly, so keep an eye on them.
- Transfer to a plate to cool and stop the cooking process.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Billy says
This is my new addiction, it's sooooo good! I'm ashamed to say I've made it twice in 3 days now. I add even more cranberries, love the sweet touch!
Maretha Corbett says
Hey Billy,
Don't worry, this salad is pretty much on repeat in our house too! Glad you love it as much as we do 🙂