You will repeat this summer couscous or couscous salad over and over again. It admits almost all the ingredients that you have in the fridge and you can vary the dressing herbs.
Today we are going to accompany it with some fried bacon, but you can choose grilled chicken cut into pieces, tuna or your favorite sausage.
The base is a boiled couscous. Couscous is a traditional Berber dish made from wheat semolina. It is normally cooked with vegetables and chicken or lamb, accompanied by chickpeas and a rich hot broth. But this type of cooking is a bit heavy for the summer months when you want lighter meals.
So today we bring it in the form of a rich salad. It is ideal for summer meals and if you have guests at home you can present it as a buffet with all the ingredients available in bowls so that everyone can prepare their own personalized one. Today I bring you my favorite option.
- A glass of pre-cooked couscous
- 100g feta cheese
- 60g walnuts
- 1 can of cooked corn
- 2 carrots
- 60g raisins
- half red onion
- 6 portobello mushrooms
- A few mint leaves or fresh coriander
- 100g bacon
- In a bowl, put a measure of a glass of pre-cooked couscous.
- It is important to use the same measurement that we have used for the couscous. To have the couscous at its point we will have to boil a glass and two fingers of water in a saucepan 16 cm Efficient.
- When the water starts to boil, pour over the couscous and cover. Let stand 5 minutes.
- Meanwhile, chop the mushrooms and reserve. Slice the onion and reserve. Chop the nuts and reserve. Do the same with the carrot.
- In a bowl place the couscous. And forming a circle place the corn, nuts, onion, mushrooms, carrot, raisins and feta cheese. Finish with coriander or mint leaves. You can also chop all the ingredients and serve them all mixed in a salad bowl
- Sauté the bacon without oil in an Efficient 20 cm frying pan until golden brown and place in a small bowl.
- For the dressing, mix the oil and vinegar in a bowl with a fork and drop over the ingredients.
Photos and recipe by Loleta .