Pinch of Cumin

Mint and coriander cous cous

Cous cous (or directly couscous), originally Berber, is a traditional North Africa dish, and its main ingredient is the coarse, purified wheat middlings of durum wheat (semolina), ground in a way that it doesn’t turn into flour.

After several months looking for recipes and without clearly deciding which one to test, I have tried with my sister’s recipe -which I have already tasted a couple of times- and to which I have made some changes, mainly in the ingredients.  I have been greatly surprised by its simplicity and speed when cooking it, and by how much nice food you can get with a few cous cous -it increases the volume with the rest of ingredients-.

Having seen that cous cous is a promising recipe, I will start soon to do my own experiments regarding colorful salads, because at the end, the way of cooking is very similar to pasta salads.


Ingredients for 2 people

1 small glass of medium size cous cous
1.5 small glasses of water
1 big tomato
5 slices of cucumber
1 piece of green or red pepper
Greek style black olives with pits
3 sticks of chives
Extra virgin olive oil (or a tablespoon of melted butter)
Lemon juice
Mint, parsley and coriander
Salt and pepper



Put the water into a small saucepan with salt until it boils.

When it is boiling, add cous cous, stir it and reduce the heat to the minimum. Cover it with a lid and let it boil for 2-3 minutes.

When all water is gone, add a sprinkle of extra virgin olive oil (or the tablespoon of butter) and stir it once again.

Let it get room temperature while you stir it from time to time so that it does not make balls.

Chop finely all ingredients into cubes and add them to the mixture once it is cool.

Season with salt/pepper and sprinkle at the end with a bit of chive.



To be considered

It is an ideal dish for summer, refreshing and with a fantastic texture.

You can cook cous cous and let it cold in the fridge for some hours. Before eating, chop the ingredients, mix it and… lunch is ready!

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My culinary creations - © 2014-16, Sara Jiménez

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