VERY EASY RECIPE
Couscous salad with herbs
A cool salad that overflows with Middle Eastern aromas and flavours. It's very easy to make, but the secret is to chop the ingredients very fine.
by chef Chef Ali Shanawany
Member of the Chef's Club of Greece
HELPINGS: 8
PREPARATION: 30'
INGREDIENTS
- 500 g ILIS couscous
- Juice from 1 lemon and 1 lime
- 2 bunches of parsley, chopped
- ½ bunch of spearmint, chopped
- Some leaves of fresh mintm chopped
- ½ onion, chopped
- 2 spring onions, chopped
- 1 cucumber, diced
- 1 tomato, diced (only the flesh)
- Lime zest
- Olive oil
- Salt and pepper
Couscous
10'
INSTRUCTIONS
- Bring plenty of salted water to a boil in a big pot, and cook the pasta following the instructions on the package.
- Drain it, cool it and add plenty of olive oil. Then start preparing the rest of the ingredients.
- Wash all the herbs and tab them gently with a towel, to remove excess water.
- Squeeze the lemon and the lime, after you zest it. Set aside.
- Peel and seed the tomato, then dice it.
- Chop the rest of the ingredients and place them inside a bowl.
- Mix all the ingredients and cover with clinging film.
- Preferably let the salad sit in the fridge for a few hours before we serve, to allow the aromas to be released.
