Couscous Salad À La Foe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g couscous (instant)
- 1 red pepper (s)
- 2 beefsteak tomato (s)
- 0.5 ½ cucumber (s)
- 200 g feta cheese, pay attention to the quality, it must be easy to crumble
- 2 cloves garlic
- 1 onion (s), red
- 2 tablespoon lemon juice
- 2 tablespoon balsamic vinegar, lighter
- olive oil
- 1 lemon (s)
- parsley
- cumin
- Caraway seed
- salt and pepper
- coriander
- Pine nuts, pistachios or almonds
Print Recipe
Pin Recipe Instructions
- Whisk about 100 ml of olive oil and 150 ml of water with lemon juice and salt and mix with the couscous. After 5 minutes, add a little more oil and lemon juice if the couscous still seems too dry. Squeeze in the garlic and fold in.
- Rip off the zest of a lemon and remove all of the above. Mortar or finely chop the spices, if not already available in powder form, add to taste. Cumin, caraway, coriander and parsley are particularly important, everything else can also be varied.
- Especially for this and similar recipes I have pounded together a spice mixture in which I have used some of the spices mentioned in the shopping list.
- Core and finely dice peppers and tomatoes, wash and chop the cucumber. Put everything in the bowl.
- Peel the red onion and sweat in a little olive oil over medium heat for a few minutes until translucent. Then add the balsamic vinegar and let it simmer. Add the onions to the rest of the salad. Stir vigorously and touch up with salt and pepper and the important spices. The couscous soaks up a lot of aroma and the salad should be really colorful and taste intense.
- Finely crumble the sheep`s cheese by hand and mix into the salad. If you feel like it, you can now add roasted pine nuts, pistachios or almonds. Mix in a little more olive oil and garnish.
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