SPRING COUSCOUS SALAD
- 150 gr. Pre-cooked couscous
- 150 ml water
- 1 onion
- green and red peppers
- cherry tomatoes
- green and black olives
- mint or spearmint leaves
- juice from two lemons
- oil and salt
Salads are our best allies when the heat arrives. If you are looking for new ideas to mix things up a little, then couscous is here to help. This wheat semolina, native from the African region of the Maghreb, is currently an emblematic dish of Arab cuisine which contains the nutritious substances of the whole grain and an important fibre content, especially in its whole grain variety.
Couscous not only provides 350 calories per 100 grams of raw product, but it also contains almost 13% protein, making it one of the cereals with the greatest protein contribution. On the other hand, it also offers vitamins B and A, as well as minerals such as Phosphorus and Magnesium, among others. Its neutral taste allow us to easily impregnate it with the aromas of the ingredients that accompany it.
To begin, boil water in a pot, then add a pinch of salt and a drizzle of oil. When the mixture begins to boil, add the couscous. Remove from the heat and cover the pot for approximately five minutes. Meanwhile, dice the onion. Add them to a salad bowl.
After the five minutes have passed, fluff the couscous with a fork and mix it with the rest of the ingredients in the salad bowl. Add the cherry tomatoes, the diced peppers and the olives. Then add the spearmint which will provide a special and fresh touch.
Lastly, season with salt, lemon juice and a little olive oil. Once it is thoroughly mixed, it is ready to be served, or you can let it set in the fridge if you prefer to serve it colder. Enjoy our couscous salad! A dish as colourful as the spring.