Cous cous with mint and coriander
Couscous (or directly Cuscús), originally of Berber origin, is a traditional dish from the Maghreb, where the main ingredient is the hard part of wheat (semolina), which is ground in such a way that it hasn’t yet reached a flour consistency.
After several months of searching for recipes and without deciding on a specific one, I tried my sister’s recipe — which I had already tasted a few times — and made some variations, especially with the ingredients. I was surprised by how simple and quick it is to prepare and how filling it is — with just a little couscous, it’s more than enough, and it significantly expands with the other ingredients.
Considering what I’ve seen, this dish with couscous promises a lot, and I will soon start experimenting on my own, such as colourful salads, because basically, the preparation is very similar to pasta salads.
Ingredients for two people
1 small glass of medium couscous
1.5 small glasses of water
1 large tomato
5 slices of cucumber
1 piece of red or green bell pepper
Greek-style olives with pits
Chives Extra virgin olive oil (or, failing that, one tablespoon of melted butter)
Lemon juice
Mint, parsley, and coriander
Salt and pepper
Things to keep in mind
It’s an ideal dish for summer, refreshing and with a very pleasant texture.
You can cook the couscous and let it cool in the refrigerator for a few hours. Just before eating, chop the ingredients, mix it… and serve!