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Cook Free Couscous Salad

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We are an English and French couple both passionate about food. Before starting our trip we both worked in big restaurants, and there was no way we were going to let living in a van stop us from cooking delicious food! It has been something we’ve had to adapt to, especially finding ways to minimising gas and water usage. Cooking with only a hob or two has also been a challenge, but we’re happy to say that after a year we have fully adapted! We’ve modified our recipes, and learnt new ones along the way, all of which, up to date, are on our site.

Cook Free Couscous Salad

Vegetarian
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.
5 from 1 vote
Course Lunch
Servings 1
Diet Vegetarian

Ingredients
  

  • 250 g Couscous
  • 1 Olives
  • 1 Fresh herbs (parsley, coriander, basil and mint are all good options)
  • 100 g Soft Cheese - (queso fresco)
  • 1/2 Cucumber
  • 1 Cherry Tomatoes
  • 1 tsp Balsamic Vinegar
  • 1/2 Stock Cube (chicken or veg)
  • 1/2 Lemon
  • 3 tbsp Olive Oil
  • Salt
  • Pepper

Instructions
 

  • In a Tupperware, mix all 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.
  • 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.
Keyword couscous, olives, salad
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