By Chef Hany Moustafa, Executive Chef of Pita Tree Mediterranean Kitchen
Published by Cuisine & Wine Asia
Ingredients:
Couscous 200ml water 1tsp salted butter 200g couscous 100g tomato, diced 50g cucumber, diced 50g capsicum, diced 50g chickpeas, soaked overnight and drained 1tbsp mint leaves, chopped 1tbsp coriander, chopped 1tsp white pepper Salt, for seasoning
Dressing 1tsp salt 50ml olive oil 1tsp pepper 2tsp fresh lemon juice, squeezed Tomato slices and mint leaves, for garnish
Cooking Methods:
Couscous Salad
1. In a pot, bring 200ml of water to a boil. Add salted butter and couscous to the pot and let it simmer for 10 minutes. Strain the couscous from the water. Add diced tomatoes, diced cucumbers, diced capsicum, chickpeas, chopped mint leaves, chopped coriander, and boiled couscous in a large mixing bowl. Mix well. Season with salt.
Dressings 2. Add all ingredients to a bowl and mix well. 3. Add the dressing to the couscous salad and mix well. Arrange the tomato slices on a plate, and serve couscous salad. Garnish with mint. Serves 4