Couscous recipe

Total: 1 h 15 min Diners: 4

Despite the fact that we always relate couscous with the typical tabbouleh this couscous salad opens our minds to other types of preparations that are really great. And taking advantage that it is summer we use a watery seasonal fruit such as watermelon that now in Spain is at its best, although we could also make this salad with melon, peach or already in winter with seasonal fruits such as pears or apples, slightly sauteed better.

Couscouscous, a very versatile ingredient

The couscouscous

Couscouscous is always a fantastic alternative to have in your kitchen. is always a fantastic alternative to have in the cupboard because it solves more than one meal in only 5 minutes that it takes to hydrate, just pouring hot water (boiling) or broth over it. With it you can make this type of salad with lentils – which to make it even easier can be bought already cooked as long as you wash them well before using them so that they do not taste like the rest of the pot – also adding some spinach sprouts, arugula or whatever you like. Of course, the most important thing is also the dressing that serves as a nexus of the whole salad, key in any type of these preparations.

Couscouscous is obtained from durum wheat semolina, which is ground into a flour, kneaded with water, and from this dough a granulated product is obtained which is left to dry. It is something similar to pasta that can be used for salads, soups, side dishes. It can also be used to prepare meatballs and veggie burgers.

How to make couscous and lentil salad

Ingredients

. Couscous, 100 g Watermelon, 300 g Lentils, 60 g (or cooked lentils, 150 g) Baby spinach, 60 g Chili powder, 1 tsp Water, 75 ml Shelled pistachios, 30 g Apple cider vinegar, 1 tbsp Olive oil, 4 tbsp Salt and ground black pepper, c/sWe could cook the lentils ourselves and, for this, we would only have to put them with water and salt and if we want an onion, bay leaf and carrot. Plenty of water. And let them cook until they are tender or help us with a pressure cooker that will shorten the time. I recommend the lentils pardinas that are smaller and softer skin.

To the vinaigrette you could add a few drops of soy sauce, rice vinegar or a touch of sweetness with panela or honey. If we wanted we could also add some cheese or even sautéed bacon.

Step 1

The first thing we have to do is to cook (or better, hydrate) the couscous and for this we heat the water to boil, adding a little salt and pour it over the couscous. Cover and let stand for 5 minutes. Once the time has elapsed we will only have to separate it with the help of a fork and water it lightly with a little extra virgin olive oil so that it does not clump.

Step 2

Peel the watermelon, remove the seeds and chop it.

Step 3

Prepare the vinaigrette by mixing the oil with the vinegar, salt, black pepper and the chili powder, which does not have to be hot.

Step 4

Drain the lentils well and wash them under running water until the water comes out completely clean.

Step 5

Mix all the salad ingredients together and serve, season with salt.

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