Couscous Salad with Tomato, Pepper, Cucumber and Parsley
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 cups couscous
- 3 cup boiling water
- 0.5 ½ cucumber (s)
- 1 red pepper (s)
- 1 large tomato (s)
- 1 bunch lemon balm
- 3 tablespoon olive oil
- 5 tablespoon sunflower oil
- 3 tablespoon, heaped tomato paste
- 0.5 ½ lemon (s), including the juice
- 2 cloves garlic
- some salt and pepper
- paprika powder
Print Recipe
Pin Recipe Instructions
- Put the couscous in a bowl and pour boiling water over it according to the package instructions, stir and let soak for about 10 minutes. In the meantime, the vegetables are cleaned and cut into small pieces and the herbs washed and finely chopped. Then add these ingredients to the finished couscous. If there is no lemon balm, the amount of lemon juice can simply be increased.
- In a small bowl or cup, the oils, the tomato paste, the desired spices (if you like, add a bit of seasoning, as the couscous takes away a lot of taste), the pressed garlic and lemon juice are mixed together.
- Now the mixture should be stirred thoroughly until the sauce has spread out well and the couscous takes on the red color of the tomato paste. The finished salad should now be refrigerated and left to stand for at least an hour.
- Tip: The couscous will be all the better if you leave it in the refrigerator overnight or for a whole day. This makes it perfect to prepare the evening before and then to serve with grilled dishes, Mediterranean dishes or, for example, with a little quark. With a little more sauce, it is also very suitable to give peppers a vegetarian filling, but can of course also be expanded with meat as desired.
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