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| Couscous salad |
Made of semolina, couscous is a great alternative to rice and pasta. Here, we made it prefect for summer by mixing it with a colorful bounty of vegetables for a fresh, savory salad
Serves 4 Prep Time 10 minutes
cooking Time 20 minutes
Couscous salad ingredients: 1 cup water. 250 grams couscous. yellow bell pepper, deseeded and diced. 1 red bell pepper, deseeded and diced. 1 green bell pepper, deseeded and diced. 1 cucumber, deseeded and diced. 1/2 cup cilantro, chopped. 1/4 cup mint, chopped. 1 head romaine lettuce. Olive oil, as needed. lemon juice, to taste. balsamic vinegar, to taste. 1 and 1/2 teaspoons ground cumin. 1 and 1/2 teaspoons curry powder. Salt and pepper, to taste. Bell peppers, sliced into rounds for garnish
Couscous salad recipe: 1- Make the couscous: Bring salted water to a boil. Remove from heat and add couscous. Cook over low heat; stirring constantly, until the liquid is fully absorbed. 2- Prepare the vegetables: Combine peppers, cucumbers, herbs, and lettuce in a mixing bowl. Drizzle with olive oil; season with lemon juice and balsamic vinegar. Set aside. 3- Transfer couscous to a flat tray. Drizzle with olive oil and fluff gently with a fork. 4- Season with cumin, curry, salt, and pepper. Let a cool to room temperature. Once cool, add vegetables and pine nuts, mix well. By then, the couscous salad is ready
