Couscous Salad
by Tavolino
A summery, light, and quick-to-prepare couscous salad with fresh vegetables like tomatoes, cucumber, and bell pepper, refined with oriental herbs and an aromatic dressing.
Ingredients
- Couscous 200 g
- boiling hot water 450 ml
- salt 1/2 tsp
- spring onions 4
- tomatoes 2-3 (approx. 250 g)
- red bell pepper 1
- cucumber 1/2
- fresh mint sprigs 10 g
- flat-leaf parsley 10 g
- olive oil 6 tbsp
- lemon juice 2 tbsp
- tomato paste 1 tbsp
- honey 2 tsp
- sweet paprika powder 0.5 tsp
- ground cumin 0.5 tsp
- salt 1 pinch
- ground black pepper 1 pinch
Preparation
- 1
Place 200 g of couscous in a bowl and pour 450 ml of boiling hot water and 1/2 tsp of salt over it.
- 2
Cover the couscous and let it sit for 10 minutes.
- 3
In the meantime, wash 4 spring onions, 250 g of tomatoes, 1 red bell pepper, and 1/2 a cucumber and dice them finely.
- 4
Wash 10 g of fresh mint sprigs and 10 g of flat-leaf parsley, shake dry, and chop finely.
- 5
For the dressing, whisk together 6 tbsp of olive oil, 2 tbsp of lemon juice, 1 tbsp of tomato paste, and 2 tsp of honey in a small bowl.
- 6
Season the dressing with 0.5 tsp of paprika powder, 0.5 tsp of cumin, a pinch of salt, and a pinch of black pepper.
- 7
Fluff the soaked couscous with a fork.
- 8
Add the prepared vegetables and chopped herbs to the couscous.
- 9
Pour the dressing over the salad and mix everything thoroughly.
- 10
Let the salad sit for another 10 minutes and season to taste again before serving.