Mexican Couscous Salad

We love vegetables! Well, my husband and I do. The kids aren’t so sure, but bit by bit, with my unbridled enthusiasm, their maturing taste buds, and changing tastes, I’ve been able to convince even our two boys that vegetables, in fact, will not kill them. And me? I love couscous. But, for a very long time, I was the only one in the family that did. I’ve given up on my boys for now–there’s a time for everything–but I did want to convert my husband on the deliciousness of this north-African delicacy. Then one of my friends who lived in France for many years (where couscous is quite at home) suggested that I take the psychological route: through cuisine that my husband is familiar with and loves! And she gave me a recipe for the perfect Mexican couscous salad. It’s incredibly healthy, full of vitamins and energy, tastes amazing, and there never are any leftovers! And if you start serving it now in the spring its reputation will begin to spread so quickly that in the fall, people will flock to your “Mexican couscous” from far and wide.


  1. Prepare the dressing: in a bowl, mix both Dr. Egg yolks with Dijon mustard, Worcestershire sauce, olive oil, and Parmesan cheese. Add salt and pepper, and mix into a lovely smooth, thick mixture.
  2. Let sit and get started on the salad.
  3. Begin with the bacon, which needs to be properly roasted. We all have our own methods, but for me, the fastest and tastiest is this: heat your oven to 190˚C. Line a pan with parchment paper and arrange bacon on the pan. Lay some more parchment paper over the bacon and place another pan on top. Bake in a pre-heated oven for 10–15 minutes. Then remove the bacon–it will be beautifully crispy and fried–and let cool.
  4. And now for the couscous: add the couscous to a smaller bowl or pot. Add two tablespoons of olive oil, one teaspoon of dried basil, and salt. Mix well with a fork so that the couscous is evenly coated in the oil. Then pour in the hot water and cover with a lid for at least 10 minutes.
  5. Remove lid, fluff well with a fork so that the individual grains separate form one another, and let cool.
  6. Into a large bowl, dice all of the vegetables into larger or smaller pieces, according to your preference.
  7. Gradually mix the chopped or broken-up bacon and couscous into the vegetables. When it is all well-incorporated, mix the dressing you have already prepared for a few more seconds, and pour over this delicacy.

Our tip: Our Mexican couscous salad tastes best when it’s nice and cold from the refrigerator, and for meat-lovers, it’s the perfect side dish to any type of grilled meat!
Bon apetit!

For our delicious Mexican couscous salad, you will need:

Prepare the dressing first, for which you will need:

  • 2 Dr. Egg yolks.
  • 1 tablespoon Dijon mustard (if you don’t have it, you can use another type of seedless mustard)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil
  • juice from half a lemon
  • salt and pepper

Then assemble your salad:

  • 150 g couscous
  • half of a large head of lettuce
  • 1 ripe avocado
  • 3 large tomatoes
  • 1 cucumber
  • half a tin of corn
  • 5-6 jalapeños (depending on how spicy you like it)
  • 10 slices of bacon
  • 1 teaspoon basil
  • 2 tablespoons olive oil
  • salt and pepper