Couscous Salad

Bahan-bahan

• 2C Pearl couscous (Israeli couscous)

• 1C Cucumber, diced

• 1pt Cherry tomato, halved

• 1/4C Mint, chopped

• 1/4C Dried crab berries, chopped

• 1/4C Pine nuts

• 1 Lemon, zested & juiced

• Salt & pepper to taste

Arahan

• Heat 1t olive oil in a small pot & add Couscous and toast it until lightly browned. Add water & cook according to package instruction. Salt & pepper to taste.

• Line a sheet pan w/ silpat pad, pour couscous onto the tray & allow it cool.

• Once cooled, couscous will form a gelled cake, lightly break it loose. Add all ingredients & toss throughly. Salt & pepper to taste. Serve cold.

Nota

• I kept the salad plain so it can go with many things or as standalone meal as-is. However, you can add chickpeas, red onion, bell peppers or even feta cheese to it. IT’s versatile.

• You can use different soup base instead of water for a deeper flavor profile.