Couscous salad
Description
The salad is quick and easy to prepare. You can use any seasonal vegetables—cucumbers, tomatoes, sweet peppers, fresh celery. The dressing consists of vegetable oil (add fried sunflower oil for extra aroma), lemon juice, mustard, a pinch of salt and pepper. Sometimes I add a clove of grated garlic to the dressing. The salad tastes even better when chilled. Let's get started. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the salad ingredients. Wash the celery and bell pepper thoroughly. Put water for cooking couscous on the stove. Add a little salt. Use exactly twice as much water as couscous. Bring to a boil.
- 2
Step 2
While the water is coming to a boil, prepare the salad dressing. Mix vegetable oil with lemon juice, mustard, salt, and ground pepper. Stir well. Store in the refrigerator.
- 3
Step 3
Pour the couscous into boiling water (no need to rinse it beforehand!) and cook over low heat for 15–20 minutes. Turn off the heat. Do not open the lid; let it stand for 5 minutes to absorb all the water. If there is any water left, don't worry—just drain it through a colander and let the excess water drip off.
- 4
Step 4
Transfer the couscous to a salad bowl and let it cool slightly.
- 5
Step 5
Slice the celery stalks into thin pieces, remove the seeds from the pepper and cut it into cubes. Add the vegetables to the salad bowl.
- 6
Step 6
Add the dressing to the salad and mix thoroughly. The salad is ready to be served warm.
- 7
Step 7
If you put it in the refrigerator for 15-20 minutes, it will become even more delicious. You can garnish the salad with herbs, olives, or feta.
- 8
Step 8
Serve at the table.