Couscous salad
Cuisine: French-Moroccan
Author: Maria Kalenska
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins


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
  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.
  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.
  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.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/couscous-salad-2/