Maghreb Salad with Couscous and Arugula

Description

A great way to combine everything that was lying in the fridge during the summer: couscous and a plethora of herbs and vegetables. The olive oil for this salad should be of high quality; choose the best extra virgin sample — fragrant and, for example, with a slight bitterness.

Ingredients

• Young Spinach "Belaya Dacha" - 5 oz
• Couscous - 5 oz
• Cucumbers - 2 pieces
• Mixed tomatoes of different colors - 3 pieces
• Radish - 3 pieces
• Parsley - 0 oz
• Mint - 0 oz
• Lemon - ½ pieces
• Lime - 1 piece
• Brown Sugar - 2 spoons
• Olive Oil - 0 fl oz
• Black Cumin (Cumin) - ½ spoons
• Ground Black Pepper - to taste
• Salt - to taste

Step by Step guide

Step 1

Pour hot water over the couscous in a 1:2 ratio, cover it, and let it steam.

Step 2

Peel the cucumbers and slice them into half-moons. Remove the seeds from the tomatoes and cut them into strips. Slice the radishes into thin half-moons.

Step 3

Chop the parsley and mint.

Step 4

Mix the juice of half a lemon and a whole lime, add cumin, sugar, salt, and pepper, and whisk together.

Step 5

Mix the couscous with the vegetables, chopped herbs, arugula leaves, and the prepared dressing.

Users Photos

You would also like