in Africa, Middle East, Morocco

Couscous salad

updated

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Ingredients for 2 servings:

  • 250 g couscous, cooked
  • 4 tomatoes
  • 1 onion(s), red or white
  • ½ cucumber(s)
  • 2 lemons
  • 1 tbsp olive oil
  • salt and pepper
  • 1 bunch of parsley
  • 1 bunch of mint
  • 1 can chickpeas

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

super refreshing, low fat, rich in vegetable protein

Place the couscous in a bowl. Finely dice the tomatoes, cucumber, and onion and add to the couscous. Wash the chickpeas thoroughly, drain, and add them. Drizzle the lemon juice and olive oil over the salad and season with salt and pepper. Finally, stir in the finely chopped parsley and mint and let the salad sit for at least 1 hour.

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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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