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‘Bags of Energy’ Crunchy Almond & Giant Couscous Salad

‘Bags of Energy’ Crunchy Almond & Giant Couscous Salad
‘Bags of Energy’ Crunchy Almond & Giant Couscous Salad

We’ve teamed up with California Almonds to bring you this delicious salad packed with natural ingredients.

Almonds are a tasty, plant-based snack that can help you boost your energy levels and keep you going between meals. They give this salad a really great crunch and they’re just bursting with natural goodness, vitamins and nutrients!


Before you start

Preheat the oven to 190ºC, fan setting | Kettle boiled | Large baking tray | Large mixing bowl


For the salad

  • 1 red pepper
  • 1 yellow pepper
  • 15g coriander
  • 15g mint
  • 1 vegetable stock cube
  • 200g giant couscous (slow-release energy)
  • 1 lemon
  • 1 tbsp thick balsamic vinegar
  • Olive oil
  • Salt and pepper (if needed)

For the topping

  • 100g almonds (slow-release energy)
  • 1x 400g can of chickpeas, drained and rinsed (slow-release energy)
  • 1 tsp ground cumin
  • Olive oil
  • Sea salt


  1. 1.

    Prepare the ingredients | Place the couscous in a large bowl and cover with boiling water, leave to soak for 10 minutes before draining | Deseed and finely cube the peppers | Finely slice the herbs

  2. 2.

    Make the topping | Place the drained chickpeas into a baking tray and drizzle with olive oil, a teaspoon of cumin and a pinch of salt | Mix well to ensure everything is coated in the oil before cooking for 20 minutes After 20 minutes, remove from the oven and mix through the almonds | Place back in the oven for another 10 minutes

  3. 3.

    Make the couscous salad | Mix the stock cube with 300ml boiling water | Place a large pan over a medium heat and add a small drizzle of olive oil | Add the giant couscous and toast for 2 minutes before pouring in the stock water | Bring to the boil and simmer for 8 minutes or until the couscous feels cooked and has absorbed all of the water

  4. 4.

    Assemble the salad | Once the couscous has finished cooking, spoon into a large bowl | Mix through the chopped peppers, herbs (saving some for the top), a squeeze of lemon juice, 1 tablespoon of balsamic and a drizzle of olive oil | Stir through half of the crunchy almonds and chickpeas

  5. 5.

    Taste and season with salt and pepper, if needed | Sprinkle over some herbs before serving | Spoon the remaining chickpeas and almond topping on top of the salad for a delicious crunch

  6. 6.

    Meal prep & storage | Once you have made the salad, spoon it into a sealable container | Seal with the lid and keep refrigerated until ready to enjoy - do not keep this salad at room temperature | Stored correctly, this salad will last up to 3 days in the fridge