Maghreb salad with couscous and arugula

6 servings

20 minutes

A great way to put together everything that was in the fridge in the summer: couscous and a ton of herbs and vegetables. The olive oil for this salad should be good, take the best example of extra virgin - fragrant and, for example, with a slight bitterness.

Energy value per serving

• Calories: 121.1
• Proteins: 2.3g
• Fats: 7g
• Carbohydrates: 12.2g

Ingredients

• Spicy Arugula ""White Dacha"": 75 g
• Couscous: 100 g
• Cucumbers: 2 pc
• Pink tomatoes: 3 pc
• Radish: 3 pc
• Parsley: 50 g
• Mint: 30 g
• Lemon: 0.5 pc
• Lime: 1 pc
• Brown sugar: 2 tsp
• Olive oil: 40 ml
• Cumin (zira): 0.5 tsp
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Pour hot water over couscous in a 1:2 ratio, cover, and let it swell.

   Required ingredients:

   • Couscous: 100 g

2. Peel the cucumbers and slice them into half-rings. Remove the seeds from the tomatoes and cut them into strips. Slice the radishes into thin half-rings.

   Required ingredients:

   • Cucumbers: 2 pieces
   • Pink tomatoes: 3 pieces
   • Radish: 3 pieces

3. Chop parsley and mint.

   Required ingredients:

   • Parsley: 50 g
   • Mint: 30 g

4. Mix the juice of half a lemon and a whole lime, add cumin, sugar, salt, and pepper, and whisk together.

   Required ingredients:

   • Lemon: 0.5 piece
   • Lime: 1 piece
   • Cumin (zira): 0.5 teaspoon
   • Brown sugar: 2 teaspoons
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Mix the couscous with vegetables, chopped herbs, arugula leaves, and prepared dressing.

   Required ingredients:

   • Couscous: 100 g
   • Cucumbers: 2 pieces
   • Pink tomatoes: 3 pieces
   • Radish: 3 pieces
   • Parsley: 50 g
   • Mint: 30 g
   • Spicy Arugula ""White Dacha"": 75 g