Couscous and Vegetable Salad
4 servings
30 minutes
Couscous and vegetable salad is a bright and aromatic dish of Syrian cuisine that combines the tenderness of couscous with the juiciness of fresh vegetables. Its origin is linked to traditional Eastern dishes where harmony of flavors and the use of simple yet healthy ingredients are important. In this salad, airy couscous gently absorbs the aromas of sautéed onions, sweet carrots, and soft zucchini, while fresh tomatoes add a light tanginess. Pine nuts provide a nutty note and make the texture more interesting. This dish is perfect as a light yet nutritious dinner or as a side dish for meat dishes. It can be served warm or chilled, and spices allow for flavor adaptation to individual preferences.
1
Preparing couscous: pour 2 tablespoons of oil into a pan and add couscous. Stir for 3 minutes and add boiling water so that it is 3-4 cm above the level of the couscous.
- Vegetable oil: 30 ml
- Couscous: 100 g
2
Keep it on low heat for about 5 minutes, stirring occasionally, until the water evaporates. Then turn off the heat, cover it, and let it sit for 20 minutes.
- Couscous: 100 g
3
In another pan, pour the remaining oil, add finely chopped onion, and sauté until golden.
- Vegetable oil: 30 ml
- Onion: 0.5 head
4
Then we add grated carrots, and after about 5 minutes, we add grated or diced zucchini and mix.
- Carrot: 2 pieces
- Zucchini: 1 piece
5
We pour boiling water over the tomatoes, peel them, and cut them into small cubes.
- Tomatoes: 3 pieces
6
Mix everything together and add chopped green onions.
- Green onions: 2 stems
7
Then we mix the couscous with the vegetables.
- Couscous: 100 g
8
We add spices to taste. I added basil, ground cilantro, and pine nuts.
- Pine nuts: 2 tablespoons
- Salt: to taste