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.
Calories121.1kcal
Proteins2.3grams
Fats7grams
Carbohydrates12.2grams
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
0.5
tsp
Ground black pepper
to taste
Salt
to taste
1
Pour hot water over couscous in a 1:2 ratio, cover, and let it swell.
- 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.
- Cucumbers: 2 pieces
- Pink tomatoes: 3 pieces
- Radish: 3 pieces
3
Chop parsley and mint.
- 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.
- Lemon: 0.5 piece
- Lime: 1 piece
- Cumin: 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.
- Couscous: 100 g
- Cucumbers: 2 pieces
- Pink tomatoes: 3 pieces
- Radish: 3 pieces
- Parsley: 50 g
- Mint: 30 g
- Wild rocket (arugula): 75 g
