Share
couscous salad
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Com Sal
@comsalecarinho- Ingredients
- Recipe
- cherry tomato2 cup
- Moroccan Couscous1 cup
- Hot water2 cup
- Olive oil2 cup
- Cucumber1 unit(s)
- Cooked chickpeas2 cup
- Seasonings to taste
- Start by placing the cherry tomatoes (cut in half lengthwise) with the olive oil, a teaspoon of salt and black pepper to taste on a baking sheet. Mix well and bake at 250° for 30 minutes. Reserve.
- To hydrate the couscous mix with two cups of water, a pinch of salt and black pepper. Stir well, cover with a tea towel and let it rest for 10 minutes.
- Also cut the cucumber into thin half moons and season with a pinch of salt and pepper. Tip for the chickpeas: pass it on the roast that roasted the tomatoes for it to incorporate the flavors that were left there.
- Now let's add, start with the cucumber, then the couscous, the tomatoes and finally the chickpeas. Add the seasonings (I used a teaspoon of smoked paprika and a teaspoon of hot paprika), stir well, taste and adjust salt if necessary.
Did you like this recipe?
You may also like
HOT WINE WITH PINEAPPLE AND APPLE
Chocolate Pancake
Moroccan couscous salad
Roast beef with Rai potatoes
By