Couscous is granular semolina.A type of wheat, moistened with water and lightly covered in flour.It is then rolled into tiny bead like pellets.
Originally, a staple of the North African Maghreb. Couscous comes in instant and non-instant varieties. Available all year-round in large supermarkets in bulk or boxes.It works as a full meal when we club fresh salad veggies.You can make it vegan or non-vegan. Great for simple office meals.
Couscous doesn’t have a lot of flavor on its own.However,works well as a base for vegetables. Mixes beautifully into salads.You can add various herbs to give it a flavor of your choice.Coriander, basil or mint work great.
Scroll below to read the recipe of easy couscous salad
Ingredients
- ½ cup couscous
- 8-10 cherry tomatoes,halved
- 1 small onion, chopped
- 2 green onion stalks
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 soup cube optional
- Salt,pepper as per taste
Instructions
- Place dry couscous in a bowl
- Boil ¾ cup water,add it to the couscous.along with soup cube.
- Cover with a cloth or plate,leave to stand.
- Five minutes later, add a ½ tbsp. of oil, turn over with a fork to separate the grains and season to taste.
- Finely chop the onion,green onion stalk.
- Add all vegetables to couscous.
- Toll the salad with oil and seasoning.
- Serve immediately, can be stored in an air tight container for 12 hours.
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