Couscous salad
Quick and easy recipe for a light couscous salad with cucumbers, cherry tomatoes, arugula and vegan fairy perfect for the'summer.
Servings: 3 servings
Const: low
Equipment
- 1 pot with high sides
Ingredients
To prepare the couscous
- 150 g of couscous
- 1/2 tsp of turmeric powder
- 1 Tbsp of curry powder
- 1 tsp salt
- q.b water (see below
To season the couscous
- 1/2 cucumber
- 10-11 cherry tomatoes
- 1 handful arugula
- 1 rectangle of vegan feta
- 1-2 Tbsp of extra virgin d'olive oil
- 1 tsp of balsamic vinegar
- as needed salt & pepper
Instructions
To prepare the couscous
- Start preparing your cous cous salad by boiling some water inside a kettle or in a small saucepan.
- Place the couscous, curry, turmeric powder, and salt inside a high-sided pot.
- Then add the boiling water slowly making sure you do not overtake the level of the cous cous by more than 2mm. You will then need to stay pretty much flush.
- Mix the cous cous well so that the spices are well distributed and to avoid excessive lumps.
- Then close the lid and let the cous cous absorb the water.
- After 5 minutes remove the lid and stir the cous cous again to separate it. At this point if it seems too dry, add a little water.
- Then let the cous cous rest for another 5 minutes, then stir again and your spicy cous cous will be ready to enjoy. If you will be using it to make a'salad leave it without a lid to speed up the cooling time.
To prepare the vegetables
- While your cous cous is cooling, take care of the vegetables and feta.
- Wash the cucumber, cherry tomatoes and arugula under'running water making sure they are well cleaned.
- Then chop the cucumber and cherry tomatoes as you prefer (see photo). Then cut the feta cheese into cubes as well. You will not need to be precise in this step
- Make sure the couscous is cold and put all the ingredients inside a bowl and mix well. Add salt to taste.
- Bon appetit!