"Couscous" translated from Arabic means "food". In many eastern countries, this cereal is still a staple food. In our country it is used less often, which is very sad. Why? Let's talk about this further.
for the product?
Couscous is made from semolina, which, in turn, is made from durum wheat. This product is great for cooking dietary dishes. It contains vitamin B, iron, copper, potassium, and protein. All these elements have a beneficial effect on the functioning of the body. Therefore, every housewife must have this type of cereal in her kitchen. In this article we will talk about ways to prepare a dish such as couscous salad. Here are several descriptions of how to make this snack. We hope that we can please your taste and gastronomic preferences. Read, choose and prepare a vitamin treat.
with couscous - a hit of the summer season!
A light, refreshing snack made from young vegetables and cereals will become one of the favorite treats for all members of your family. Don't believe me? Prepare the salad according to the following recipe and see for yourself.
To make this dish we prepare the following ingredients:
- 1 large glass of couscous;
- half a kilogram of ripe tomatoes;
- 300 grams of fresh cucumbers;
- 1 bunch of green onions;
- 2 bunches of parsley;
- 2 sprigs of mint;
- juice of 1 large lemon;
- 5 tablespoons olive oil;
- salt to taste.
Couscous salad prepared according to this recipe has a very pleasant aroma. The ensemble of mint, onion and lemon does the job. The smell alone makes your mouth water. How to make a snack, read in the description.
Stage "Tabbouleh" with cereals
Pour boiling water over the couscous, cover with a lid and let sit for about 10 minutes. The amount of water required to prepare the cereal is indicated on the package. Cut the tomatoes into two halves, remove juice and seeds. We cut them into small pieces. Peel the cucumbers and chop into strips. Green onions cut into thin rings. We tear mint and parsley leaves with our hands as small as possible. Mix all the vegetables and herbs with the couscous, after cooling it. Season the dish with salt, juice and olive oil. Mix all the ingredients and leave the appetizer to infuse in a cool place. After half an hour, you can eat tabbouleh (salad with couscous and tomatoes).
This amount of food produces a large portion of snack. But it doesn't matter. You can store this salad in the refrigerator for a day or two. This dish, unlike others, acquires a richer taste and aroma when it is thoroughly infused.
Recipe with couscous
This version of the dish will appeal to all lovers of smoked seafood. To prepare it you will need the products listed in the list:
- couscous - 1 large (200 g) glass;
- - 100g;
- canned food in oil (any) - 1 jar;
- onion - 1 piece;
- medium fat mayonnaise (40-45%);
- chicken eggs - 4 pieces;
- pepper and salt to taste.
How to prepare fish salad with couscous?
The recipe is to do the following: Bring the cereal to readiness according to the instructions on the package. Boil the eggs hard, cool and cut into small pieces. Chop the onion into thin half rings. Mash the eel meat and fish in oil with a fork. Place all the ingredients in a deep bowl, add salt and black ground pepper. Season the dish with mayonnaise and mix. Keep the appetizer in the refrigerator for about an hour and serve.
This couscous salad is very nutritious and can easily serve as an independent dish. You can eat it either cold or warm.
"Veshchashok" - festive salad with cereals and vegetables
The name of this snack is intriguing and surprising. What does the concept of a “duffel bag” have to do with a culinary dish? After studying the following recipe, you will understand this. So, what do you need to cook? original salad? Let's look at the list of components:
- 50 g couscous;
- 1 bell pepper medium size;
- 30 g;
- 1 small lemon or lime;
- salt;
- 2 sprigs of parsley;
- olive oil;
- chicken egg;
- 200 g shrimp;
- ground black pepper;
- curry;
- 1 carrot.
Description of the process of preparing the snack "Duffel bag"
This couscous salad with vegetables is made according to the following instructions. Pour the cereal into a saucepan. To it add 1 large spoon of lemon (lime) juice and vegetable oil. Next, pour boiling water (100 g) over the couscous, cover with a lid and leave for about 10 minutes. Beat the egg with salt and pepper. In a frying pan, fry it in the form of a pancake on both sides. Place the resulting mixture on a wide plate. Boil the shrimp, cool and chop with a knife.
On vegetable oil(preferably olive oil) fry diced bell peppers and grated carrots. When these vegetables are ready, transfer them to a separate plate. Place the couscous in the frying pan in the oil remaining after frying the peppers and carrots and heat it for about three minutes. At the same time, sprinkle the preparation with curry. The cereal takes on a very beautiful color. Add all the vegetables and shrimp to it. Sprinkle the ingredients with parsley and mix. When the dish has cooled a little, add cheese, cut into small pieces, into it. Place the salad with couscous, shrimp and vegetables on the pancake and fold its edges on four sides. It turns out to be a kind of “bag” with filling, which, in fact, explains the name of the dish.
It is advisable to serve this salad warm. But even after cooling, it does not lose its beneficial properties and taste. Enjoy your meal!
It’s also very tasty to make salad dressing. This sauce greatly enriches a salad with couscous or any other and makes it undoubtedly healthy and satisfying.
Compound:
- 100 g couscous
- 200 ml water
- 250 g cherry tomatoes
- 100 g pitted olives
- half a sweet yellow pepper
- 1 lime
- 1 teaspoon honey
- spices:
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. black pepper
1/3 tsp. dried mint - 6 tbsp. spoons of olive oil
- 50 g salad mix
- 1.5 teaspoons salt
How to make couscous salad - recipe:
- First of all, prepare the couscous. There is no need to cook this cereal, just pour boiling water over it. So, pour boiling water over the couscous and add a little salt to the water. Close and let sit for 15 minutes.
Pour boiling water over couscous
- To make the finished couscous crumbly, grease your hands with olive oil (3 tablespoons) and begin to loosen it.
Loosening
- Prepare the remaining vegetables for the salad. Drain excess water from the olives and cut them into 4 parts.
Cutting the olives
- We also cut the cherry tomatoes into 4 parts each.
Slicing tomatoes
- Cut half the yellow pepper into small pieces.
Cutting the pepper
- Prepare salad sauce. Peel the avocado and cut into arbitrary cubes. The most delicious sauce comes from ripe fruit!
Cutting the avocado
- Pour whole grains of cumin, coriander and black pepper into a coffee grinder and grind until smooth.
Grind spices
- Place avocado, dried mint, honey, chopped spices (cumin, coriander, black pepper) and juice from 1 lime into a blender bowl.
Grind the ingredients for the sauce
- It turns out to be such a wonderful aromatic sauce.
Salad sauce
- Mix couscous, tomatoes, peppers and olives in a salad bowl.
Combine couscous with vegetables and olives
- Add salt and herb mix. I already had ready packaging from a mixture (arugula, valerian, chard). It turned out very tasty. Add 3 tbsp. spoons of olive oil.
Add herbs and oil
- AND finishing touch– avocado sauce.
Dress salad with couscous sauce
Mix everything well and treat yourself to a delicious salad with couscous.
It turns out to be a very interesting combination of flavors!
Bon appetit!
Nastia Bordeianu
Couscous cereal is tasty and healthy, and, most importantly, it can be purchased in almost every grocery store. It is made from durum wheat. It makes not only delicious side dishes, but also first courses, appetizers, etc. It is worth mentioning the benefits of this product, since it contains many substances necessary for the body. There are many different recipes, let's look at the simplest and most delicious of them.
Couscous and carrot salad recipe
This dish uses citruses and vegetables, which makes it as healthy as possible. It will decorate not only the daily menu, but also the holiday table. This is an ideal food for people who have given up meat. It will take about 40 minutes to cook.
To prepare 6 servings you need to take the following products::
- 0.5 tbsp. cereals;
- 100 g beets and carrots;
- 2 oranges;
- 30 g arugula;
- 2 tbsp. spoons of sunflower seeds, orange juice and pine nuts;
- 3 tbsp. spoons of olive oil;
- 1 tbsp. a spoonful of apple cider vinegar;
- 1 teaspoon brown sugar;
- 0.5 teaspoons of ground pepper, salt and herbs.
Preparation:
- The first thing you need to do to prepare a salad with couscous and vegetables is to pour in the arugula cold water, and the cereal is hot, and leave it for a while;
- While you are peeling the vegetables, cut the beets into thin strips and grate the carrots using a Korean carrot grater;
- Peel the oranges and cut out the fillets, that is, the pulp into slices without white veins;
- Remove the arugula and place on a paper towel to remove excess moisture;
- It's time to get back to the grits. Take a small bowl and cover it with cling film. Place the cereal in it and tamp it down well so that it takes the shape of a container;
- Take a large flat plate and place arugula on it, and add a little salt on top. Carefully turn the large bowl onto the center of the plate and pull the film to remove the contents. As a result, you should get a beautiful mound of porridge in the center;
- To prepare the dressing, combine vinegar, oil, salt, sugar and orange juice. Mix everything, in the end the consistency should become a little thick;
- Sprinkle the salad with pepper and pour in a little dressing. To prepare the salad, decorate the mound of cereal with carrots and beets around it. Also fill the vegetables with dressing, but not all of it. Place orange slices on the mound in the shape of a flower;
- In a preheated dry frying pan, lightly fry the seeds and nuts, and then decorate the dish with them and pour in the remaining dressing. All that remains is to sprinkle everything with dry herbs.
Salad recipe with tomatoes and couscous
Due to its satiety, this dish is self-sufficient, that is, nothing needs to be served with it. People love couscous because it doesn’t need to be cooked, since you just need to add water to the product. The cooking process lasts no more than half an hour. This salad is very tasty to eat with bread flatbreads.
For cooking you should take these products:
- 250 g cereal;
- 0.5 l of hot water;
- 30 g tomatoes, chicken breast;
- 5 tbsp. spoons of olive oil;
- 1 tbsp. a spoonful of liquid honey, half a lemon;
- 0.5 teaspoons of cumin and salt;
- 50 g mint.
- Preparation:
- First, you should prepare the couscous, to do this, fill it with water and leave covered for 10 minutes;
- The breast should be fried for 1 tbsp. spoon of butter until golden brown. While frying, press it against the pan with a spatula. After that, cut it into small pieces;
- Take care of the tomatoes, wash them thoroughly and cut them into cubes, about 1x1 cm;
- To make the sauce, combine the remaining oil, honey, lemon juice and salt. Whisk everything thoroughly until a homogeneous mass is formed. For example, this can be done by mixing everything in a regular jar and then shaking it;
- Combine porridge, chicken, tomatoes, add chopped mint and cumin, previously crushed in a mortar. Add the sauce and mix everything.
Shrimp and couscous salad recipe
This type of cereal also attracts culinary experts because it can be combined with different products, both salty and sweet. A dish prepared according to this recipe is considered an excellent option for healthy dinner. To do delicious salad, you only need to spend 15 minutes.
For cooking you need to take the following ingredients::
- 100 g cereal, bell pepper;
- 1 tbsp. shrimp, cucumber, tomato, half a lemon, a bunch of parsley, salt and pepper.
Preparation:
- Pour boiling water over the couscous, observing the proportions: 1 part cereal needs 2 parts water. Leave everything covered for 5 minutes. After the time has passed, mix everything and cool;
- Take care of the shrimp, which should be boiled and peeled, removing the black gut. Also prepare vegetables that need to be washed and cut into small cubes;
- Combine all ingredients, add salt and pepper to your taste. Sprinkle everything with lemon juice and sprinkle with chopped herbs.
Tabbouleh couscous salad recipe
The original recipe uses bulgur grains, but it also turns out very tasty with couscous. This dish is especially popular in Africa and the Middle East. It is considered an ideal complement to charcoal-grilled meat. “Tabbouleh” not only helps you get rid of hunger, but also refreshes you.
To prepare 4 servings you should take the following products::
- 1 tbsp. cereals;
- 0.5 kg of tomatoes;
- 300 g cucumbers;
- 3 stalks of green onions;
- 2 bunches of mint, lemon;
- 5 tbsp. tablespoons olive oil, salt and pepper.
Preparation:
- Prepare the cereal according to the instructions on the package, or use the options discussed in previous recipes;
- The tomatoes need to be cut, juice and seeds removed, and then cut into small cubes. Chop mint and parsley;
- Peel and chop the cucumbers, just like the tomatoes. Cut the onion into thin rings;
- Combine all the prepared ingredients of the dish, add salt, pepper, lemon juice and oil. Mix everything well. It is recommended to leave in the refrigerator for half an hour.
Salad with couscous and smoked eel
Another original dish, which combines different tastes. Preparing it is as simple as the options discussed above. In order to create such cooking masterpiece It will take a little time.
For cooking you should take the following products:
- 1 tbsp. cereals;
- 100 g smoked eel;
- 1 can of canned fish in oil, onion;
- 4 eggs;
- 250 g mayonnaise and salt.
Preparation:
- Boil the eggs hard. Pour boiling water over the couscous and add a little oil and salt. Leave for 10 minutes;
- Cut the onion and eggs into small cubes. Eel and fish, which should be removed from the jar, removing excess oil, mash with a fork;
- Combine all the prepared ingredients, add salt to taste and mix everything well.
Salad recipe with couscous and cheese
This dish contains not only cereals and cheese, but also various vegetables, which makes it tasty and very healthy. Not only adults but also children like it.
Couscous is a wheat grain that looks like round rice. Low in calories, nutritious and very tasty. It goes well with many foods, which is why it is found in many recipes for oriental dishes.
This article is intended for persons over 18 years of age
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Cooking tabbouleh
A salad whose main ingredient is couscous is called “tabbouleh” (“appetizer” or “oriental salad”). It can become both a side dish and an appetizer for anyone, even festive table. There are several options for preparing it, so even the most fastidious gourmet will be able to find “his” recipe.
To make Lebanese tabbouleh, you need the following ingredients:
- couscous - 100g;
- a couple of bunches of fresh parsley;
- mint - a few green leaves;
- half a medium-sized onion;
- boiling water - 100 ml;
- two tomatoes.
Refueling:
- juice of half a lemon;
- olive oil - 2 tbsp. l.;
- salt (can be sea salt);
- ground allspice, red or black pepper.
To make delicious tabbouleh, the couscous is not boiled. It is poured with boiling water and kept under the lid for as long as indicated on the package.
Step-by-step preparation:
- Pour 100 ml of cereal. boiling water, leave for half an hour under the lid until the liquid is completely absorbed. Transfer the resulting mass to a large plate and forget about it for another quarter of an hour.
- Chop the washed and dried greens into smaller pieces.
- Remove the peel from the onion and chop it.
- Remove the skin from the tomatoes and chop the pulp with a knife.
- Place slightly warm couscous and vegetables in a salad bowl.
- Add lemon juice, pepper and salt.
- Mix.
The dish has an indescribable taste and looks original. It is low-calorie, so those who watch their figure will like it.
Moroccan tabbouleh consists of:
- couscous (200 gr.);
- fresh tomatoes (2 pcs.);
- green onion feathers (several pieces);
- sweet pepper (1 pc. red and green);
- parsley and coriander (1 bunch each);
- several leaves of fresh mint;
- lemon (2 pcs.);
- cumin, ground allspice;
- salt;
- olive oil (three tablespoons).
Preparation:
Pour boiling water over the couscous, cover with a lid and leave for half an hour. After the specified time, drain the water and leave to cool. If desired, the cereal can be steamed in a double boiler. Chop the vegetables into cubes, chop the green onion, parsley, coriander, and squeeze the lemon. Mix everything with the prepared cereal, pour in olive oil, season with spices, and mix again.
Arabic tabbouleh
Consists of the same ingredients as Lebanese. The recipes differ only in the method of preparation and the quantity of some products.
Ingredients:
- couscous - 0.5 cups;
- lemon - 2 pcs.;
- tomatoes - 3 pcs. large;
- onion - a small half;
- parsley - 4 bunches;
- mint - half a small bunch;
- olive oil - 0.5 cups or a little more;
- sea salt.
Step-by-step preparation:
- Squeeze the juice from one lemon and mix it with the couscous.
- Very finely chop the tomatoes, parsley, onions, and mint.
- Mix with the prepared porridge and add salt.
- Squeeze the juice out of the remaining lemon and add it to the salad.
- Fill everything with oil.
The dish can be served on lettuce leaves, garnished with a slice of lemon and mint.
A huge number of dishes are prepared with couscous, because it harmonizes perfectly with many products: capers, arugula, tuna, fresh and canned cucumbers, carrots, shrimp, orange, pistachios and avocado.
Salad with couscous and vegetables
Vegetable salad based on couscous - unusual, but satisfying and healthy dish. It can be safely served not only for everyday, but also for festive occasions.
Ingredients:
- a glass of couscous;
- 2 fresh cucumber medium size;
- 0.5 cans of canned corn;
- parsley to taste;
- 2 cups vegetable broth;
- cherry tomatoes 10 pcs.
For refueling:
- half a lemon;
- 2 tablespoons olive oil;
- salt;
- ground pepper.
If desired, the recipe can be changed a little: replace the vegetable broth with boiling water, use fresh bell pepper instead of corn. You can also use carrots fried in vegetable oil, and, if desired, eggplant or zucchini.
Step-by-step preparation:
- Pour hot broth over the cereal.
- Cut cucumbers and cherry tomatoes into small cubes.
- Chop the parsley very well.
- Mix slightly warm couscous with corn, parsley, cucumbers and tomatoes.
- Place the mixture in a deep plate, season with spices, sprinkle with lemon juice, pour over olive oil, and add salt.
Salad with couscous and chicken
Oriental cuisine is rich in chicken tabbouleh recipes. It is served as a main dish, and by slightly changing the recipe, you get a delicious couscous salad with chicken and vegetables. Cooking does not require special skills, and the process itself does not require much effort.
Ingredients:
- 200 gr. couscous (cook as directed on package);
- 3 chicken thighs (steaks);
- 2 small bell peppers;
- medium zucchini (preferably zucchini);
- a bunch of mint;
- a bunch of cilantro.
Refueling:
- salt;
- olive oil;
- lemon
Preparation:
- Boil chicken steaks in salted water or fry. Separate the meat from the bone and chop with a knife. Wash the peppers, remove the core, cut into small cubes.
- Peel the zucchini, chop, add to the pepper, fry in a frying pan with a small amount of vegetable oil. Finely chop the greens, combine with vegetables, simmer over low heat for a couple of minutes.
- Grate the lemon zest using a fine-hole grater and squeeze the juice out of the fruit. Mix salt, lemon juice and zest, and a couple of tablespoons of olive oil in a cup. To give the dish a richer taste, you can take a few crushed cloves of garlic.
- For added spice, add ground pepper. Provencal herbs, nutmeg, coriander It is possible to replace zucchini with eggplant or other vegetables.
Salad with tuna and couscous
Fans of fish dishes will appreciate the tuna salad, which can be prepared with both fresh and canned fish. The vegetables indicated in the recipe can be replaced with others at your discretion.
Ingredients:
- a glass of couscous;
- 8 pieces of cherry;
- 50 gr. lettuce corn;
- one and a half glasses of water;
- 20 gr. sesame or flax seeds;
- 50 gr. arugula;
- 300 gr. fresh tuna.
For refueling:
- 20 gr. sesame oil;
- salt;
- ground black pepper;
- 75 ml of any green salad dressing.
Preparation step by step:
- Boil water, pour in the cereal, cover with a lid.
- Chop the arugula leaves by hand.
- Cut each tomato into 4 parts.
- Mix vegetables and herbs with cooled ready-made cereals, add dressing.
- Heat a frying pan with sesame oil, add fish, cook over high heat. Frying time for each side is no more than 30 seconds. After cooling, cut into pieces. Important: the middle of the steaks should remain pink.
- First place couscous with vegetables on a plate, then tuna, seasoned with pepper and salt, corn.
If you want to prepare a warm salad with vegetables and canned tuna, you need to take:
- chopped basil leaves;
- green onion feathers (10 pcs.);
- pickled red pepper (100 gr.);
- capers (3 spoons);
- couscous for cooking (400 gr.);
- water (800 ml);
- pitted olives (half a glass);
- canned tuna (400 gr.);
- garlic (a couple of cloves).
Refueling:
- zest of one lemon in the amount of two spoons;
- lemon juice (50 gr.);
- ground allspice;
- salt;
- half a lemon;
- bunch of basil;
- olive oil (half a glass).
Cooking process:
- Boil the couscous in boiling water, covered, for no more than 15 minutes. until ready. It should turn out crumbly.
- Grate the zest, squeeze out the pulp, strain the resulting juice.
- Place canned tuna in a deep bowl that already contains capers, pour in olive oil, add lemon zest and juice, chopped garlic, olives, and pepper.
- Salt and season with spices.
- Pour in the hot couscous (drain the water first) and mix. Leave the finished dish for a quarter of an hour (you will have to stir it several times) under the lid. Before serving, drizzle with the juice of the remaining half a lemon and sprinkle with a little chopped basil and onion. Add a little salt if desired.
I can't stand the feeling of hunger. I immediately start to get nervous, angry, and even my hands start to shake. I definitely need to be well-fed in order to live normally. And, of course, in my culinary treasury there is a lot of hearty and rich food, cozy and homely. A hearty salad with couscous and vegetables is one of them.
Couscous itself is neutral in taste, which means it is an ideal team player! It is in the company of other products that such a hearty cereal as couscous reveals itself in a new way. And today we will find yours together favorite dish with couscous. I assure you, it exists! It exists even though you don't know it yet. I suggest getting to know some salads and choosing the one that will give you a lot of pleasure!
Promise me just one thing! When you find your dish, write about it and share it. And, of course, share your recipes so that the collection grows and all readers of the site can expand their knowledge about this unique product.
Ingredients:
- Couscous - 120 g
- Water - 120 g
- Minced meat - 250 g
- Cherry tomatoes - 8 pcs
- Cucumber - 2 pcs.
- Red onion - 1 pc.
- Parsley - 1 bunch
- Basil - 1/4 bunch
- Cumin - to taste (I use 1 tsp)
- Vegetable oil - 1 tbsp. l.
Dressing ingredients:
- Lemon juice - 4 tbsp.
- Sugar - a pinch
- Salt on the tip of a knife
- Freshly ground black pepper to taste
- Olive oil - 4 tbsp. l.
How to prepare salad with couscous (step-by-step recipe with photos)
First, prepare the meat balls for the salad. Add salt and freshly ground black pepper to taste to the minced meat (it is better to use beef or beef + pork), mix and roll small meat balls.
It is convenient to scoop up the minced meat using a teaspoon - for each meat ball you will need 1/2 teaspoon. minced meat.
Fry the meat balls in a frying pan in well-heated vegetable oil (1 tbsp) until cooked over medium heat (about 10 minutes), stirring them occasionally. Place the finished meat balls on a napkin to remove excess fat.
Prepare couscous (120 g) according to the instructions on the package. Pour boiling water in a ratio of 1:1.5 (i.e. 120 g of couscous - 180 ml of boiling water), cover with a lid and let stand for 5 minutes.
Couscous swells and increases in size.
Fluff the finished couscous with a fork.
While the meat balls are fried and the couscous is ready, wash 8 cherry tomatoes, 2 cucumbers, 1 bunch of parsley and 1/4 bunch of basil, dry.
Cut the cucumbers in half lengthwise and remove the seeds using a teaspoon.
Chop the parsley and about a handful of basil leaves, cut the cherry tomatoes in half.
Peel the red onion, wash it and cut it into quarter rings.
Prepare the dressing: mix 4 tbsp in a cup. l. lemon juice (for this (we will need about 1/2 lemon for this), 4 tbsp olive oil, a pinch of sugar, salt and freshly ground black pepper to taste. 
In a large deep bowl, mix the prepared couscous, chopped cucumbers, cherry tomatoes, parsley and basil, red onion, pour over the dressing and stir.
More about couscous...
If you've never... well, never, ever tried couscous, here are some recommendations for you to try:
- Just steam with boiling water. Fill in so that the water reaches the top layer, no more.
Try a spoonful of porridge just like that, without anything. Feel the simplicity and ease with which the porridge presents itself. - Now let's experiment a little. Vary the gravy: broth, sweet syrup, milk, butter in which vegetables were stewed (herbs, onions, garlic), yogurt (only then leave the porridge to swell for a couple of hours; I do this at night to get a hearty breakfast in the morning).
- Try the side dish options: stewed vegetables, mushrooms, fruits, jam, honey.
- Now let's move on to the final stage - preparing dishes with couscous. What could this be, other than simple porridge? Soups and salads. Vegetable salads with couscous
We already have a hearty salad with meat balls in our piggy bank, let’s move on to vegetable ones.
Tabbouleh
Ingredients:
- Couscous – glass (200 ml);
- Cucumbers – 200-250g;
- Tomatoes – 300-400g;
- Sweet bell pepper – 150g;
- Green onions - a small bunch;
- Lemon;
- Mint leaves - a sprig;
- Parsley – you need a lot of it, 2 bunches;
- Olive oil – 5 tbsp;
- Salt (to taste), spices, ground black pepper.
Preparation:
- Steam the couscous. While the rest of the food is being prepared, the porridge should cool.
- Soak the tomatoes in boiling water for a couple of minutes. Remove the skin. Cut out the seeds. Chop (I prefer larger pieces of tomato in a salad with couscous, but you can chop it finely).
- Peel the cucumber and cut into cubes.
- We also chop the green onions.
- Finely chop the mint and parsley.
- Combine couscous, vegetables and herbs. Salt and pepper. It is important to do this before adding the oil so that the salt imparts flavor to the vegetables.
- Add oil and lemon juice. Mix.
- This salad must stand in the cold for another half hour to acquire that unique taste.
Vegetable salad with couscous
Ingredients:
- Couscous – 1 tbsp.;
- Sweet bell peppers individually: yellow, red and green;
- Mint – 1-2 stems;
- Parsley leaves - bunch;
- Green onions - bunch;
- Red wine vinegar (can be replaced with lime or lemon juice if desired) – 1 tbsp;
- Rast. oil (any to your taste) – 2-3 tbsp;
- Salt, pepper, spices (to taste).
Preparation:
- Pour boiling water over the porridge and leave to steam. Then we cool it down.
- Wash the pepper and remove the seeds. Cut into cubes (you can also use strips if desired).
- Chop the parsley and some mint. The second part of the mint is not cut. We will decorate the dish with smaller leaves.
- Finely chop the green onions.
- Add couscous to vegetables and herbs. Salt and pepper. Add vinegar and oil. Mix well.
Warm salad with cheese and baked carrots (pumpkin)
Ingredients:
- Couscous – 60-70 g;
- Cheese (soft) – 100 g;
- Carrots (pumpkin) – 200 gr;
- Mint – 1 bunch;
- Honey – 40 g;
- Zira - tsp;
- Rast. oil – 50 g;
- Grated ginger – tsp;
- Lemon juice – 1 tbsp;
- Salt and pepper.
Preparation:
- Cut the carrots into slices. Lubricate with honey, sprinkle with cumin and pour in oil. Bake for 20 minutes at 180°C. If you decide to take pumpkin instead of carrots, you need 2 times less honey, 20g.
- Let the couscous steam for 10 minutes.
- Finely chop the mint.
- While still warm, mix the couscous and carrots with mint and ginger. Pepper and salt. Drizzle with lemon juice and oil. Mix.
- Sprinkle the dish with grated cheese.
Of course, there are many other dishes with couscous, such as avocado and arugula, chickpeas and figs, nuts and raisins. And all of them will not only diversify your menu, but will also show how unexpectedly tasty and beautiful simple, and at first glance, modest products can be! Delicious experiments to you!
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