Couscous is a healthy alternative to fast food. It can be eaten both cold and hot, it can be a side dish, it can sound harmoniously in soups, or become an excellent base for cold or warm salads. The couscous flavour is not dominant, other ingredients will prevail. For example, in this salad, the main is the taste of my favourite feta.
Couscous is a healthy alternative to fast food. It can be eaten both cold and hot, it can be a side dish, it can sound harmoniously in soups, or become an excellent base for cold or warm salads. The couscous flavour is not dominant, other ingredients will prevail. For example, in this salad, the main is the taste of my favourite feta.- Prep time: 15 minutes
- Cook time: 5 minutes
- Serves: 4
- Difficulty: easy
- Course: salad
- Cookware: wood spatula
- Cuisine: French-Moroccan
Ingredients
- 240 g couscous
- 4 tomatoes
- 4 medium cucumbers, chopped coarsely
- 150 g feta, diced
- 2 tsp dry thyme
- 100 ml olive oil
- juice of ½ lemon
- salt
Cooking method
Step 1
Pour couscous into a large bowl, add salt and thyme, pour boiling water over (the boiling water should cover the couscous above by half a centimetre). Cover the bowl and leave for 5 minutes.
Step 2
Pour water into a large saucepan and bring to a boil. Pour cold water into a separate bowl. Make a crosswise incision on the tomatoes and put them in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl of cold water. Peel the cooled tomatoes and chop them coarsely.
Step 3
Add olive oil and lemon juice to the couscous and stir with a spatula. Add vegetables and feta, and serve.
My tips and tricks:
There is a very easy way to make the perfect couscous. The trick is to cook the couscous in a flat, wide container. Then the weight of water and grains will not prevent the couscous from expanding, and it will turn out fluffy and very tasty.
- 240 g couscous
- 4 tomatoes
- 4 medium cucumbers, chopped coarsely
- 150 g feta, diced
- 2 tsp dry thyme
- 100 ml olive oil
- juice of ½ lemon
- salt
- Pour couscous into a large bowl, add salt and thyme, pour boiling water over (the boiling water should cover the couscous above by half a centimetre). Cover the bowl and leave for 5 minutes.
- Pour water into a large saucepan and bring to a boil. Pour cold water into a separate bowl. Make a crosswise incision on the tomatoes and put them in boiling water for 30 seconds. Remove the tomatoes with a slotted spoon and place in a bowl of cold water. Peel the cooled tomatoes and chop them coarsely.
- Add olive oil and lemon juice to the couscous and stir with a spatula. Add vegetables and feta, and serve.