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| Couscous Salad |
Now there's a name to live up to. Naturally, when I first heard about this great ingredient, “Couscous”, I was curious and excited at the prospects of trying this taste tantalizer. Would it really satiate my senses? Or was this saying all just lies?
Well, I can say truthfully that my first Couscous experience was anything but appealing. Let it be a warning now to all, that Couscous by itself, solo, is possibly one of the blandest foods known to man. If I had ever eaten sand, I'd imagine it would have had more taste.
However, after coming across a recipe for Couscous salad, I decided to give cabbage' Couscous a second chance. After all, there must be a reason why people say it is “so nice and hence named twice”. Now I admit I didn't have high hopes for success, if anything, I was prepared for failure. But this recipe really is Amazing. I don't think there is any dish quite like it. The mildness of the Couscous really balances out the strong flavors of the fetta and roasted tomato combination. And you actually feel contented after eating it, as opposed to all those garden salads around, which if anything, make you yearn for a big, fat steak.
And the best thing is that Couscous salad is easy to make!
Couscous Salad Recipe
Ingredients:
350 grams couscous
200 grams oven-roasted tomatoes halved, 1 short cucumber peeled and diced
4 spring onions chopped
cup chopped mint leaves
3 tablespoons of lemon juice
1/3 cup olive oil, and 120 grams fetta crumbled
Method and Steps to Make Couscous Salad Recipe:
Steps 1.
Make the Couscous by following the instructions on the instant pack, making sure to fluff it up gently now and then, so that the bottom does not become a stiff mass.
Steps 2.
Then season well with salt and pepper.
Steps 3.
Add a splash of oil. Then add the cucumber, spring onions, mint and lemon juice to the couscous.
Steps 4.
Add the tomatoes and the rest of the oil and stir through well. Lastly add the fetta and stir through carefully.
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