Cous-cous with walnuts
The grainy structure of this light salad made of cooked cous-cous perfectly accepts chopped walnuts, which complete the taste with their sweetness and mild bitterness. The added vegetables and mint make it extremely refreshing.
Preparation steps
- Pour water into a larger pan, add salt, put on the fire and let it boil.
- Drizzle with cous-cous, stir gently, cover, remove from heat and let stand 5 minutes.
- Transfer the cous-cous to a larger bowl, pour over the olive oil and stir gently with a fork to separate the grains and cover evenly with the oil. Allow to cool to room temperature.
- While the cous-cous is cooling, fry the walnuts in a pan on well-heated butter for 2-3 minutes.
- Take them out on a cutting board and chop into larger pieces. Stir them into the cous-cous.
- Finely chop the onion, clean the peppers, wash them, cut them into sticks and mix them into the cous-cous.
- Add lemon juice, sliced mint, pepper, salt, washed and half-cut tomatoes, then mix everything together well and place in the refrigerator to cool well.
Serving
Serve well chilled on arugula base.
Advice
You can add diced cottage cheese or feta cheese to salads.
