No cook Couscous Salad
Couscous is readily available throughout Chile, and is also the only carbohydrate I know of that doesn’t need to be heated. This comes in handy if you’re looking to save on gas, or if you don’t have a cooker.
No cook - Prep ahead - Solo travel
Ingredients
- 250 g Couscous
- 1/2 cup Olives
- Fresh herbs (parsley, coriander, basil and mint are all good options)
- 100 g Soft Cheese - (queso fresco)
- 1/2 Cucumber
- 1 cup Cherry Tomatoes
- 1 tsp Balsamic Vinegar
- 1/2 Vegetable stock Cube
- 1/2 Lemon
- 3 tbsp Olive Oil
- Salt to taste
- Pepper to taste
Instructions
- In a Tupperware, mix the lemon juice, 2 tablespoons of the olive oil, balsamic vinegar and the crumbled stock cube. Then, mash the stock cube with a fork to make a paste.
- Next, add the couscous, and pour in just enough water to submerge the grains.
- When the couscous is almost ready, slice the olives, and cut the cheese and cucumber into cubes (roughly 1cm squared). If using cherry tomatoes cut into four, if using regular tomatoes cut into similar cubes to the cucumber.
- Finally, chop the herbs, then add everything to a container, drizzle with the remaining olive oil and mix well.
Notes
This no cook recipe is ideal when travelling through hot countries, as there is no need feel the heat with the hobs on. Use whatever leftovers you have to make make this meal.
Nutrition
Calories: 873kcalCarbohydrates: 108gProtein: 25gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 45mgSodium: 1290mgPotassium: 557mgFiber: 9gSugar: 4gVitamin A: 768IUVitamin C: 34mgCalcium: 321mgIron: 3mg
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