in Middle East

Couscous salad with vegetables and mint

updated

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Ingredients for 2 servings:

  • 50 g couscous, instant
  • 100 ml vegetable stock
  • ½ cucumber(s)
  • 1 tomato(s)
  • 3 spring onions
  • ½ bunch mint
  • ½ bunch parsley, flat
  • 1 tbsp lemon juice, alternatively lime juice
  • 2 tbsp olive oil
  • 1 pinch(s) of sugar
  • e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Total time approx. 45 minutes

refreshing summer salad

Place the couscous in a small bowl, cover with the hot broth, and let it swell for about 5 minutes. Whisk the lemon juice with salt, pepper, a pinch of sugar, and olive oil. Peel, halve, deseed, and dice the cucumber and add to the sauce. Dice the tomatoes and mix with the cucumber. Slice the spring onions into thin rings and fold in. Finely chop the mint and parsley leaves and add them as well. Let it simmer for about 15 minutes, season to taste, and serve. Goes well with grilled meat, especially lamb or beef.

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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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