in Middle East

Couscous salad

updated

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Ingredients for 4 servings:

  • 200 g couscous
  • Bell pepper(s) yellow, red and green, half each
  • 1 tomato(s)
  • 1 bunch of spring onions
  • 1 lemon(s)
  • salt and pepper
  • 3 tbsp oil (sunflower oil)
  • Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Lactose-, milk protein-, egg-free)

Prepare the couscous (instant) according to the package instructions, then let it cool. Wash the tomatoes and cucumber, halve them, and scoop out the flesh. Wash the bell peppers and spring onions. Cut the tomatoes, bell peppers, cucumber, and spring onions into small pieces. Mix the couscous with the vegetables in a large bowl. Halve the lemon and squeeze the juice. Season the couscous salad with the lemon, sunflower oil, salt, and pepper to taste, and garnish with parsley. This salad is a great alternative on hot days and also goes well with grilled food.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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