Summer couscous salad

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This summer couscous salad recipe comes from the delightful site Beginspiration .

For 2 people:

  • 1.5 cup couscous
  • 1 hand cherry tomatoes (any color)
  • 1 handful black olives, halved
  • 60 grams feta, cubed
  • 3 spring onions, in rings
  • ½ can of artichoke hearts, quartered
  • small handful of pistachios
  • ½ (organic) lemon, juice and zest
  • Olive oil
  • Pepper and salt

Prepare the couscous according to the box packaging. Though I’m usually lazy, don’t read this one and so I’ve developed “my way”. Place the couscous in a bowl, add a little sea salt, stir, pour boiling water over it until the couscous is just (1/2 cm) covered, then cover with foil until all the water has been absorbed. This takes about 5 minutes.

Meanwhile, cut all the ingredients as indicated above and add them to the warm couscous when it is cooked. (try a little, maybe add a little bit of water if it’s not ready yet).

Make the dressing from the zest and juice of about lemon, a good splash of olive oil and some salt and pepper. Taste and pour the mixture over the warm couscous. Sprinkle with the pistachios.

Source: Culy by
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