Maghreb Salad with Couscous and Arugula
Salads • Soviet
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.
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