Cook Free 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.
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.
Tried this recipe?Let us know how it was!
