Moroccan Couscous Salad with Olives

1. 1

   Chop the cucumber and onion into 5 mm squares.

2. 2

   Dice the tomato into 1 cm cubes.

3. 3

   Combine in a bowl and sprinkle with salt.

4. 4

   Let sit.

5. 5

   Mix the couscous with 40-50 ml of water and heat in the microwave until it comes to a boil.

6. 6

   Let it soak.

7. 7

   Adjust the amount of water depending on your couscous.

8. 8

   Once the couscous has rehydrated, add the olive oil, olives, cumin powder, parsley, and the chopped, drained vegetables while the couscous is still hot.

9. 9

   Top with some black olives for garnish.

10. 10

    Here's a Lebanese-style variation with lots of parsley.

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    It turns it into a refreshing salad dish.

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    Here, I made it without olives and onion.

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    I dished it up nicely onto a small plate.

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    You can serve this as a posh appetizer.

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    Here's another one without the onions.

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    I've added carrots and lemon juice.

17. 17

    You can press the couscous to give it an elegant touch.

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    I've added some dried tomatoes.

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    It really improves the taste.

20. 20

    I mixed in some tomato paste when heating the couscous to change the flavor a bit.

21. 21

    I used mint leaves instead of cumin and parsley.

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    You'll get addicted to its refreshing flavor!

23. 23

    If you're not a fan of onions, try using shallots.

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    Here, I added curry powder when heating the couscous...

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    It has a slightly spicy touch to it.

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    I made a puree with soy milk and herbs (like parsley and basil) to mix into the couscous before heating.

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    It turned out into a beautiful green color.

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    Mold the couscous into a ball as a side dish.

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    It's so refreshing when you add heaps of parsley.

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    Here, I served it with falafel, or chickpea croquettes.

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    Also try this sauce with some hummusand yogurt mint sauce.

32. 32

    Add a little grated garlic and it tastes amazing.

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    Enjoy with some avocados and boiled sweet potatoes.

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    It turns into a Japanese-style salad if you serve it with soy sauce.

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    Add lots of lemon juice for an even more refreshing result.

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    I served it as an appetizer.

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    Here, I flavored the couscous with curry to make a salad.

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    A brunch menu served with spinach and gorgonzola sauce.

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    I sauted some shrimp with herbs and placed it on top of some couscous and summer vegetable salad.

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    So exotic.

41. 41

    You can make this dish with bulghur.

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    Just make sure to soak it for an extended time.

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    You can enjoy this dish as a part of an appetizer plate.

* Per serving · 4 servings · Values may vary.

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