It’s Tuesday and the remains of the weekend are a distant memory. It’s time to think about tonight’s dinner. So on the menu, will have a colourful couscous, crunchy and full of vitamins.
This is not the traditional couscous, no need to wake up early in the morning so that the sauce can simmer slowly. But rather an express version inspired by J. Oliver, halfway between an appetizer and a dish. Perfect for a mid-week lunch or diner.
For this you need:
- Couscous,
- a kettle,
- a blender for the vegetables and herbs,
- lemon and olive oil for seasoning.
The vegetables I like to use:
- Red peppers
- Frozen peas that I blanch for 5 to 10 minutes
- Spring onions or red onions
- Dill and
- Olives.
I also add a little red hot pepper and, above all, a little feta cheese to refresh my burning mouth.
Now you know everything! Couscous can be eaten with all kinds of sauces, and it can perfectly replace rice or pasta.
Couscous salad
Serves 4 – Difficulty: super easy Preparation: 10 min – Cooking time: 15 minutes
- 300 g of couscous or 1 cup
- 2 peppers of different colours
- 2 hot chilles
- 4 stems of spring onion or 2 spring onions with their stems
- 1/2 bunch of dill
- 200 g fresh or frozen peas
- 1 small handful of black olives
- 1/2 to 1 lime juice
- olive oil
- Feta cheese (optional)
Wash the couscous and put it in a bowl. Boil some hot water and pour 2 cups in the couscous, then add a pinch of salt and cover. I usually use 1 volume of couscous for 2 volumes of boiling water.
Remove the stems and seeds from the peppers and chillies and chop them. Put them in a food processor with the spring onions and dill, and mix. Remove the lid of the couscous bowl and add the mixed vegetables. Season with a bit of salt, olive oil, and lime juice.
Place the peas on top, if frozen, blanch them for a few minutes beforehand, the pitted olives, and sprinkle with lemon juice and a dash of olive oil. Mix, season to taste, and sprinkle the dish with crumbled feta and add an extra dill.
