Salad with couscous. Salad recipe with photo

couscous – 250 g;
tomatoes – 200 g;
fresh cucumbers – 200 g;
walnuts – 100 g;
raisins – 60 g;
chopped green onion – 2 tbsp. L.;
a handful of fresh herbs to choose from: basil, parsley, cilantro, mint;
filling: 5th century l. olive oil; 4 Art. l. lemon juice; 1 full art. l. Dijon mustard; 1 tsp. honey; 1 tsp. Italian herbs; 1 flat tsp. salt; 1/3 flat tsp. pepper

Delicious, very easy to prepare and extremely versatile, couscous salad is the perfect appetizer or even a main course. This is a reliable recipe that will always help.

The process of making couscous salad.

  1. Pour 4 cups of water into the pan. Boil water, add 1 tsp. salt and 250 g of couscous. Cook the couscous with the lid open until the groats are soft. This can take 8-15 minutes (depending on the size of the beads). Mine took 15 minutes to prepare. Discard the finished couscous on a sieve.

You can also immediately add raisins and walnuts. Mix the cereal with raisins and nuts. Salad with couscous in this version is very tasty when hot and you don’t need to add anything else.

Advice: Tomatoes can be omitted or replaced with 30 g of sun-dried tomatoes in oil. You can also add pickled cucumbers, pickled mushrooms or olives.

Salad with couscous can be served as an independent dish or as an addition to dinner. To make the salad more satisfying, you can add: feta cheese, goat cheese in a roll, fried chicken breasts, hard-boiled eggs or canned tuna.

Cooking time: 30 minutes
Preparation time: 15 minutes
Kitchen: Ukrainian
Description: Salad with couscous – cooking recipe with step-by-step photos

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