Couscous is a wheat grits that outwardly resemble round rice... Low in calories, nutritious and delicious. It goes well with many products, therefore it is found in many recipes for oriental dishes.

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Cooking tabouleh

A salad with couscous as its main ingredient is called tabbouleh (appetizer or oriental salad). It can be both a side dish and an appetizer on any, even a festive table. There are several options for its preparation, so even the most fastidious gourmet will be able to find "his" recipe.

To make a Lebanese tabouleh, you need to take the following ingredients:

• couscous - 100g;
• a couple of bunches of fresh parsley;
• mint - a few green leaves;
• half a medium-sized onion;
• boiling water - 100 ml;
• two tomatoes.

Refueling:

• juice of half a lemon;
• olive oil - 2 tablespoons l .;
• salt (you can sea);
• ground allspice, red or black pepper.

To make a delicious tabouleh, couscous is not boiled. It is poured with boiling water and kept under the lid for as long as indicated on the package.

Step by step cooking:

1. Pour 100 ml of cereals. boiling water, leave for half an hour under the lid until the liquid is completely absorbed. Transfer the resulting mass to a large plate and forget about it for another quarter of an hour.
2. Chop the washed and dried greens into smaller pieces.
3. Remove the husk from the onion, chop.
4. Remove the skin from the tomatoes, chop the pulp with a knife.
5. Put slightly warm couscous and vegetables in a salad bowl.
6. Add lemon juice, pepper, salt.
7. Mix.

The dish has an indescribable taste and looks original. It is low in calories, therefore it will appeal to those who follow their figure.

Moroccan tabbouleh is composed of:

• couscous (200 gr.);
• fresh tomatoes (2 pcs.);
• feathers of a green onion (several things);
• sweet pepper (1 pc. red and green);
• parsley and coriander (1 bunch);
• a few fresh mint leaves;
• lemon (2 pcs.);
• caraway seeds, ground allspice;
• salt;
• olive oil (three tablespoons).

Preparation:

Pour boiling water over couscous, cover, leave for half an hour. After the specified time, drain the water, leave to cool. If desired, the cereals can be steamed in a double boiler. Chop the vegetables into cubes, green onion, parsley, chop the coriander, squeeze the lemon. Mix everything with the finished cereal, pour olive oil, season with spices, mix again.

Arabic tabouleh

Consists of the same ingredients as Lebanese. Recipes differ only in the method of preparation and the amount of some products.

Ingredients:

• couscous - 0.5 cups;
• lemon - 2 pcs.;
• tomatoes - 3 pcs. large;
• onion - a small half;
• parsley - 4 bunches;
• mint - half a small bunch;
• olive oil - 0.5 cups or a little more;
• sea ​​salt.

Step by step cooking:

1. Squeeze the juice out of one lemon, mix it with the couscous.
2. Chop tomatoes, parsley, onion, mint very finely.
3. Mix with ready-made porridge, salt.
4. Squeeze juice from the remaining lemon, add it to the salad.
5. Fill everything with oil.

The dish can be served on lettuce leaves, garnished with a lemon wedge and mint.

A huge number of dishes are prepared with couscous, because it is in perfect harmony with many products: capers, arugula, tuna, fresh and canned cucumbers, carrots, shrimps, orange, pistachios and avocado.

Salad with couscous and vegetables

A vegetable salad based on couscous is unusual, but satisfying and healthy dish... It can be safely served not only to the everyday, but also to the festive table.

Ingredients:

• a glass of couscous;
• 2 fresh medium-sized cucumbers;
• 0.5 cans of canned corn;
• parsley to taste;
• 2 cups vegetable broth;
• cherry tomatoes 10 pcs.

For refueling:

• half a lemon;
• 2 tablespoons of olive oil;
• salt;
• ground pepper.

If desired, the recipe can be changed a little: replace the vegetable broth with boiling water, instead of corn, take fresh bell pepper... You can also use carrots fried in vegetable oil, and, if desired, eggplant or zucchini.

Step by step cooking:

1. Pour the grits with hot broth.
2. Cut the cucumbers and cherry tomatoes into small cubes.
3. Chop the parsley very well.
4. Stir lightly warm couscous with corn, parsley, cucumbers and tomatoes.
5. Put the mixture in a deep plate, season with spices, drizzle lemon juice, pour over with olive oil, salt.

Couscous and Chicken Salad

Eastern cuisine is rich in chicken tabbouleh recipes. It is served as a main course, and by slightly changing the recipe, they get a delicious couscous salad with chicken and vegetables. Cooking does not require special skills, and the process itself does not require much effort.

Ingredients:

• 200 gr. couscous (cook as indicated on the package);
• 3 chicken thigh(steak);
• 2 small bell peppers;
• medium zucchini (preferably zucchini);
• a bunch of mint;
• a bunch of cilantro.

Refueling:

• salt;
• olive oil;
• lemon.

Preparation:

1. Boil chicken steaks in salted water or fry. Separate the meat from the bone, chop with a knife. Wash the peppers, core them and cut into small cubes.
2. Peel the zucchini, chop, add to the pepper, fry in a pan with a little vegetable oil. Finely chop the herbs, combine with vegetables, simmer over low heat for a couple of minutes.
3. Grate the lemon zest with small holes, squeeze the juice out of the fruit. Mix salt, lemon juice and zest, a couple of tablespoons of olive oil in a cup. For a richer flavor, you can use a few crushed garlic cloves.
4. For piquancy, add ground pepper, Provencal herbs, nutmeg, coriander. It is possible to replace the zucchini with eggplant or other vegetables.

Tuna and Couscous Salad

Lovers fish dishes will appreciate the tuna salad, which is suitable for both fresh and canned fish. The vegetables indicated in the recipe can be replaced with others, at your discretion.

Ingredients:

• a glass of couscous;
• 8 pieces of cherry;
• 50 gr. corn salad;
• one and a half glasses of water;
• 20 gr. sesame or flax seeds;
• 50 gr. arugula;
• 300 gr. fresh tuna.

For refueling:

• 20 gr. sesame oil;
• salt;
• ground black pepper;
• 75 ml of any green salad dressing.

Cooking step by step:

1. Boil water, pour in the cereal, cover with a lid.
2. Grind the arugula leaves by hand.
3. Cut each tomato into 4 pieces.
4. Mix vegetables and herbs with cooled ready-made cereals, add dressing.
5. Heat a frying pan with sesame oil, put the fish, cook on high fire... The frying time for each side is no more than 30 seconds. After cooling, cut into slices. Important: The middle of the steaks should remain pink.
6. On a plate, first put the cousse with vegetables, then - tuna, seasoned with pepper and salt, root.

If you want to cook warm salad with vegetables and canned tuna, you need to take:

• crushed basil leaves;
• feathers of a green onion (10 pcs.);
• pickled red pepper (100 gr.);
• capers (3 spoons);
• boiling couscous (400 gr.);
• water (800 ml);
• pitted olives (half a glass);
• canned tuna (400 gr.);
• garlic (a couple of cloves).

Refueling:

• zest of one lemon in the amount of two spoons;
• lemon juice (50 gr.);
• ground allspice;
• salt;
• half a lemon;
• a bunch of basil;
• olive oil (half a glass).

Cooking process:

1. Boil couscous in boiling water under a lid for no more than 15 minutes. until ready. It should be crumbly.
2. Grate the zest, squeeze the pulp, strain the resulting juice.
3. Place canned tuna in a deep bowl with capers in it, pour olive oil, add lemon zest and juice, chopped garlic, olives, pepper.
4. Salt and season with spices.
5. Pour in hot couscous (drain the water beforehand), mix. Ready dish leave for a quarter of an hour (it will have to be mixed several times) under the lid. Before serving, drizzle with the juice of the remaining half of the lemon, sprinkle with a little chopped basil and onions. Add some salt if desired.

"Couscous" in translation from Arabic means "food". In many eastern countries, this cereal is still the main food product. In our country, it is used less often, which is very sad. Why? Let's talk about this further.

for the product?

Couscous is made from semolina, which, in turn, is made from wheat hard varieties... This product is great for cooking dietary meals... It contains vitamin B, iron, copper, potassium, protein. All these elements have a beneficial effect on the body's work. Therefore, every housewife in the kitchen must have this type of cereal. In this article, we'll talk about how to prepare a dish such as a couscous salad. Here, readers are presented with several descriptions of the implementation of this snack. We hope we can cater to your taste and gastronomic preferences. Read, choose and cook a vitamin treat.

with couscous - the hit of the summer season!

A light refreshing snack made from young vegetables and cereals will become one of your family's favorite treats. Don't believe me? Prepare a salad according to the following recipe and see for yourself.

To complete this dish, we prepare the following ingredients:

• 1 large glass of couscous;
• half a kilo of ripe tomatoes;
• 300 grams of fresh cucumbers;
• 1 bunch of green onions;
• 2 bunches of parsley;
• 2 sprigs of mint;
• juice of 1 large lemon;
• 5 tablespoons olive oil
• salt to taste.

The couscous salad prepared according to this recipe has a very pleasant aroma. The ensemble of mint, onion and lemon does the trick. The smell alone makes the drool flow. How to make a snack, read the description.

Stage "Tabouleh" with cereals

Pour boiling water over the couscous, cover with a lid and let it brew for about 10 minutes. The amount of water required for cooking cereals is indicated on the package. Cut the tomatoes into two halves, remove the juice and seeds. We cut them into small pieces. Remove the peel from the cucumbers and chop them into strips. Cut the green onions into thin rings. Tear the mint and parsley leaves with our hands as small as possible. Mix all vegetables and herbs with couscous, after cooling it down. Season the dish with salt, juice and olive oil. We mix all the ingredients and leave the appetizer to infuse in a cool place. In half an hour, "Tabouleh" (salad with couscous and tomatoes) can be eaten.

From this amount of food, a large portion of the snack is obtained. But it doesn't matter. You can store this salad in the refrigerator for a day or two. This dish, unlike others, acquires a richer taste and aroma when it is well infused.

Couscous recipe

This version of the dish will appeal to all lovers of smoked seafood. To prepare it, you will need the products indicated in the list:

• couscous - 1 large (200 g) glass;
• - 100g;
• canned food in oil (any) - 1 jar;
• onion - 1 piece;
• medium fat mayonnaise (40-45%);
• chicken eggs - 4 pieces;
• pepper and salt to taste.

How to make a fish couscous salad?

The recipe is to do the following. Bring the groats to readiness according to the instructions on the pack. Cook eggs hard-boiled, cool and cut into small pieces. Chop the onion into thin half rings. Knead the eel and fish in oil with a fork. Put all the ingredients in a deep bowl, add salt and black pepper. Season the dish with mayonnaise and stir. We keep the appetizer in the refrigerator for about an hour and serve.

This couscous salad is very nutritious and can serve as a separate dish. You can eat it both cold and warmed up.

"Veshmeshok" - a festive salad with cereals and vegetables

The name of this appetizer is intriguing and surprising. What does the concept of "duffel bag" have to do with culinary dish? Having studied next recipe, you will understand that. So, what is needed in order to cook original salad? We study the list of components:

• 50 g couscous;
• 1 medium bell pepper;
• 30 g;
• 1 small lemon or lime;
• salt;
• 2 sprigs of parsley;
• olive oil;
• chicken egg;
• 200 g shrimp;
• ground black pepper;
• curry;
• 1 carrot.

Description of the preparation process for the "Stuff" snack

Follow the instructions below for this vegetable couscous salad. Pour the groats into a saucepan. Add to it 1 large spoonful of lemon (lime) juice and vegetable oil. Next, pour boiling water over the couscous (100 g), cover with a lid and leave for about 10 minutes. Beat the egg with salt and pepper. Fry it in a pan in the form of a pancake on both sides. We spread the resulting workpiece on a wide plate. Boil the shrimps, cool and chop with a knife.

In vegetable oil (preferably olive oil), fry the bell peppers, cut into cubes, and carrots, passed through a grater. When these vegetables are ready, we transfer them to a separate plate. Pour the couscous into the pan in the oil left over after frying the peppers and carrots, and heat it for about three minutes. While doing this, sprinkle the curry blank. The groats acquire a very beautiful color. We add all the vegetables and shrimps to it. Sprinkle the ingredients with parsley and mix. When the dish has cooled down a little, put the cheese into it, cut into small pieces. Put the salad with couscous, shrimps and vegetables on the pancake and wrap the edges on four sides. It turns out such a "bag" with filling, which, in fact, explains the name of the dish.

It is advisable to serve this salad warm. But even after cooling down, he does not lose his useful properties and taste... Enjoy your meal!

Couscous groats are tasty and healthy, and, most importantly, they can be purchased in almost every grocery store. It is made from durum wheat. Not only are obtained from it delicious side dishes, but also first courses, snacks, etc. It is worth mentioning the benefits of this product, since it contains many substances necessary for the body. There's a lot different recipes, consider the simplest and most delicious of them.

Couscous and Carrot Salad Recipe

Citrus and vegetables are used in this dish, which makes it as healthy as possible. It will decorate not only the daily menu, but also festive table... It is ideal food for people who have given up meat. It will take about 40 minutes to cook.

To prepare 6 servings, you need to take such products:

• 0.5 tbsp. cereals;
• 100 g of beets and carrots;
• 2 oranges;
• 30 g arugula;
• 2 tbsp. tablespoons of sunflower seeds, orange juice and pine nuts;
• 3 tbsp. tablespoons of olive oil;
• 1 tbsp. a spoonful of apple cider vinegar;
• 1 teaspoon brown sugar;
• 0.5 tsp ground pepper, salt and herbs.

Preparation:

1. The first thing to do to make a salad with couscous and vegetables is to pour the arugula cold water, and the cereal is hot, and leave it for a while;
2. While peeling the vegetables, cut the beets into thin strips, and grate the carrots for Korean carrots;
3. Peel the oranges and cut the fillet, that is, the pulp in slices without white streaks;
4. Remove the arugula and place on a paper towel to remove excess moisture;
5. It's time to get back to rump. Take a small bowl and cover it cling film... Put the cereals in it and tamp it well so that it takes the shape of a container;
6. Take a large flat plate and place the arugula on top of it, and add a little salt on top. Gently flip the large bowl over to the center of the plate and pull on the plastic to remove the contents. As a result, a beautiful slide of porridge should turn out in the center;
7. To prepare the dressing, it is worth combining vinegar, oil, salt, sugar and orange juice. Mix everything, as a result, the consistency should become a little thick;
8. Sprinkle the salad with pepper and pour in a little dressing. To prepare a salad, decorate a heap of cereals around with carrots and beets. Pour the dressing over the vegetables, but not all. Put orange slices in the form of a flower on a slide;
9. In a preheated dry skillet, lightly fry the seeds and nuts, then decorate the dish with them and pour out the remaining dressing. It remains to sprinkle everything with dry herbs.

Tomato and Couscous Salad Recipe

Due to its satiety, this dish is self-sufficient, that is, nothing needs to be served with it. Couscous is loved due to the fact that you do not need to cook it, since you just need to pour the product with water. The cooking process lasts no more than half an hour. This salad is very tasty to eat with bread cakes.

For cooking, you should take such products:

• 250 g of cereals;
• 0.5 liters of hot water;
• 30 g of tomatoes, chicken breast;
• 5 tbsp. tablespoons of olive oil;
• 1 tbsp. a spoonful of liquid honey, half a lemon;
• 0.5 teaspoon of cumin and salt;
• 50 g mint.

1. Preparation:
2. To begin with, it is worth preparing couscous, for which fill it with water and leave it under the lid for 10 minutes;
3. Fry the breast for 1 tbsp. spoonful of oil until formed golden brown... Press the spatula against the pan while frying. After that, cut it into small pieces;
4. Take care of the tomatoes, which you wash well and cut into cubes, about 1x1 cm;
5. To make the sauce, combine the remaining butter, honey, lemon juice, and salt. Whisk everything thoroughly until formed homogeneous mass... For example, this can be done by mixing everything in a regular jar, and then shaking it;
6. Combine porridge, chicken, tomatoes, add chopped mint and cumin, previously crushed in a mortar. Add the sauce and stir everything.

Shrimp and Couscous Salad Recipe

This type of cereal attracts chefs by the fact that it can be combined with different products, both with salty and sweet. This recipe is considered a great option for a healthy dinner. To do delicious salad, you need to spend only 15 minutes.

For cooking, you should take such ingredients:

• 100 g of cereals, bell pepper;
• 1 tbsp. shrimp, cucumber, tomato, half a lemon, a bunch of parsley, salt and pepper.

Preparation:

1. Pour boiling water over the couscous, observing the proportions for 1 part of cereal you need 2 parts of water. Leave everything covered for 5 minutes. After the time has passed, mix everything and cool;
2. Tackle the shrimp, which should be boiled and peeled, removing the black intestine. Also prepare vegetables to be washed and cut into small cubes;
3. Combine all the ingredients, add salt and pepper to your taste. Sprinkle everything with lemon juice and sprinkle with chopped herbs.

Recipe for salad with couscous "Taboule"

V original recipe bulgur groats are used, but it is also very tasty with couscous. This dish is especially popular in Africa and the Middle East. It is considered the perfect addition to charcoal grilled meats. Tabbouleh not only helps to get rid of hunger, but also freshens up.

To prepare 4 servings, you should take such products:

• 1 tbsp. cereals;
• 0.5 kg of tomatoes;
• 300 g of cucumbers;
• 3 stalks of green onions;
• 2 bunches of mint, lemon;
• 5 tbsp. tablespoons of olive oil, salt and pepper.

Preparation:

1. Cook the groats according to the instructions on the package, or use the options discussed in the previous recipes;
2. Cut the tomatoes, remove the juice and seeds, and then cut them into small cubes. Chop mint and parsley;
3. Peel and chop cucumbers like tomatoes. Cut the onion into thin rings;
4. Combine all the prepared ingredients of the dish, add salt, pepper, lemon juice and oil. Mix everything well. It is recommended to leave it in the refrigerator for half an hour.

Salad with couscous and smoked eel

One more original dish that combines different tastes. Cooking it is as simple as the options discussed above. In order to create such cooking masterpiece it will take a little time.

For cooking, you should take such products:

• 1 tbsp. cereals;
• 100 g smoked eel;
• 1 can canned fish in oil, onion;
• 4 eggs;
• 250 g mayonnaise and salt.

Preparation:

1. Boil eggs hard-boiled. Pour boiling water over the couscous and add a little oil and salt. Leave it on for 10 minutes;
2. Chop the onion and eggs small cube... Eel and fish, which should be removed from the jar, after removing excess oil, mash with a fork;
3. Combine all prepared ingredients, add salt to taste and mix everything well.

Couscous and cheese salad recipe

This dish contains not only cereals and cheese, but also different vegetables which makes it delicious and very healthy. It is liked not only by adults, but also by children.

I want to propose a recipe for a delicious and satisfying salad with couscous and vegetables... The big plus of this dish is that it can be cooked with seasonal vegetables. I suggest making such a salad with peppers, carrots and onions. It turns out very tasty. Serve the couscous salad warm. Try it!

Ingredients

To prepare a salad with couscous and vegetables, you will need:

couscous - 1 glass;

water (boiling water) - 1.5 cups;

salt to taste;

onion - 1 pc.;

sweet bell pepper - 1 / 2-1 pcs.;

carrots - 1 pc.;

garlic - 1 clove;

sesame seeds - 1 tbsp. l .;

vegetable oil - 2 tbsp. l .;

dill - 2-3 branches.

Cooking steps

Pour boiling water over the couscous, cover the bowl with a lid and leave for 10 minutes to swell.

Wash the vegetables, peel the bell peppers from seeds, peel the carrots and onions. Cut the onion into half rings, peppers and carrots into cubes.

Heat vegetable oil in a frying pan, put onions, carrots and peppers.

Fry vegetables, stirring, for 7 minutes, then add finely chopped dill and garlic passed through a press, mix and cook for another 2-3 minutes (until the vegetables are ready), salt to taste.

The vegetables for the couscous salad are ready.

Stir the finished couscous, add more salt if necessary.

Fry the sesame seeds in a dry frying pan, stirring occasionally, until golden brown (within 1-2 minutes).

Combine couscous with fried vegetables.

Add sesame seeds to the couscous and vegetable salad, mix well.

Bon Appetit!

With the addition of couscous, you can prepare two types of salads - warm and cold. In combination with other products - meat, vegetables, mushrooms, herbs, salad will acquire special taste and usefulness.

The use of couscous in cooking came to us from eastern countries. For many, this term is considered exotic.

Recently, dishes based on healthy grain have been gaining popularity among adherents of expensive nutrition, diets, and athletes. A selection of recipes will allow everyone to find a suitable option for preparing couscous-based salads.

Culinary reference

Groats are wheat grains processed in a special way. Original product popular in many parts of the world, its popularity is based on high values.

100 grams of couscous contains 336 kcal. The composition of cereals contains vitamins, minerals, easily digestible components that contribute to proper digestion. Couscous-based dishes are very often prepared by athletes and those who want to lose weight.

The grain product contains fiber, regular consumption of couscous helps the body get rid of diarrhea, cleanses the intestines of toxins. Reduces the level of bad cholesterol in the body. Groats are ideal for preparing salads for every day and for a festive table.

Moroccan couscous salad

1. Prepare the groats according to the instructions on the package. If the instruction is not attached, the cereal is poured with boiling water, allowed to stand for 5-7 minutes. After this time, oil is added to the cereal and mixed, if this is not done, lumps are formed.
2. Grate or cut peeled carrots into thin strips, add sugar, spices, salt to it. Mix everything well.
3. Squeeze the juice out of the oranges through a juicer or with a fresh maker.
4. Combine couscous with carrots, pour in orange juice. Mix everything thoroughly with two forks.
5. Put in a salad bowl, garnish with orange slices, mint sprigs. Upon completion, you will get a delicious fortified salad with an orange flavor.

Step-by-step recipe for couscous and vegetable salad

Required Ingredients:

• couscous - 200 gr;
• leeks - 100 gr;
• zucchini - 300 gr;
• color Bell pepper- 2 pcs;
• olive oil -1 tbsp l;
• spices;
• basil sprigs.

Caloric content: 125.1 kcal.

Taboule salad

Required Ingredients:

• couscous - 70 gr;
• 2 fresh tomatoes;
• parsley, mint and onion;
• olive oil - 1.5 tbsp;
• fresh lemon juice - 2 tablespoons;
• ground pepper, salt.

Cooking time: 20 minutes.

Caloric content: 121.4 kcal.

1. First of all, you need to cook the cereal, steam it in salted water and cool it. To prevent the grains from sticking together, add a little olive oil and stir.
2. Chop the herbs, add spices, salt, lemon juice, olive oil to it. Stir, give the greens a little friendship with the ingredients.
3. Dice the tomatoes and add them to the herbs.
4. Add the resulting tomato-spicy mass to the couscous, mix. Let the salad brew in the refrigerator. Served with meat, barbecue or as an independent dish for dietary meals.

Warm salad with couscous and chicken

Required Ingredients:

• couscous - 180 gr;
• chicken fillet - 250 gr;
• olive oil - 2 tablespoons l;
• lettuce leaves;
• fresh lemon juice - 3 tbsp. l;
• curry, pepper, spices.

Cooking time: 40 minutes.

Caloric content: 228.7 kcal.

1. Cut the chicken fillet, rinse, dry with a paper towel and fry in olive oil until tender. In the process of frying, salt the chicken, add pepper and curry.
2. Prepare cereals. Steam it in boiled salted water.
3. Add hot chicken to the couscous, mix everything well. Put the lettuce leaves on a plate, top with a slide of couscous and chicken. Drizzle with lemon juice. To keep the salad well chilled, you should first put it inside the refrigerator. Put the chilled salad in a slide on a plate.

Lightly salted salmon recipe

Required Ingredients:

• couscous - 180 gr;
• salmon - 150 gr;
• greens of onions, cilantro, parsley;
• cherry tomatoes - 150 gr;
• fresh lemon juice - 2 tbsp. l;
• vegetable oil - 25 gr;
• soy sauce to taste.

Cooking time: 35 minutes.

Caloric content: 213.6 kcal.

1. Cook the groats according to the instructions on the package, cool. It's good if he stands in the refrigerator for a while and cools down.
2. Cut the salmon into small pieces and the cherry tomatoes into wedges.
3. Grind the herbs, add lemon juice, vegetable oil, spices and salt to it.
4. Combine groats with herbs, mix, gradually adding pieces of salmon so that they are evenly distributed over the salad. Ready salad you can use it right away or let it brew in the refrigerator beforehand. Ideal for every day and for a festive table.

Cheese and couscous salad

Required Ingredients:

• couscous - 200 gr;
• feta cheese - 250 gr;
• olives - 40 gr;
• refueling oil;
• dried garlic;
• basil.

Cooking time: half an hour.

Calories: 357, 8 kcal.

1. Prepare the cereal. If there are no special recommendations for its preparation, just steam it in salted water for 5-7 minutes.
2. Cut the cheese into cubes and the olives.
3. Season the cereal with spices, butter, mix well. Cool, serve, garnish with fresh basil.

Assorted salad

Required Ingredients:

• couscous - 150 gr;
• avocado - 1 pc;
• walnuts - 50 gr;
• juice of one orange;
• refueling oil - 15 g;
• cilantro greens;
• salt to taste, spices.

Caloric content: 230.9 kcal.

1. Separate the avocado from the stone, peel and grate.
2. Add chopped cilantro, spices and salt to the avocado.
3. Squeeze juice from one orange, strain it from the bones. Add orange juice to cereals.
4. Divide the walnuts into wedges. To enhance the taste, fry in a dry skillet or dry in the oven.
5. Put all the components together and fill with oil. Orange juice will fill the vitamin healthy salad citrus notes. Cilantro will add an oriental piquancy. Nuts and avocados will make it nutritious.

Couscous with iceberg lettuce, fresh cucumbers and lemon juice

Required Ingredients:

• couscous - 200 gr;
• fresh cucumber - 150 gr;
• iceberg salad - 250 gr;
• fresh lemon juice;
• salt to taste, pepper;
• fresh herbs.

Cooking time: 25 minutes.

Caloric content: 131.3 kcal.

1. Stir the cooled pre-prepared couscous thoroughly to fluff. Place it in a large salad bowl.
2. Cut the cucumbers into strips, if necessary, you can peel them.
3. Cut the iceberg salad into small pieces with your hands or cut with a knife, but then it will lose some of its useful properties. For the salad to be crispy, it must be soaked in cold water with the addition of ice for a few minutes.
4. Pour lemon juice over everything, salt and season with spices.
5. At the final stage, add greens, mix again. Best served chilled.

"Spring Ray"

Required Ingredients:

• couscous - 170 gr;
• radish - 100 gr;
• dill, parsley, mint leaves;
• green onions;
• refueling oil;
• apple cider vinegar - 1 tbsp l;
• salt, spices.

Cooking time: half an hour.

Caloric content: 237.9 kcal.

1. Cool the couscous steamed in salted water and mix with a portion of the olive oil so that no lumps form.
2. Cut the radish into rings, chop the herbs and onions.
3. Add vegetables to the couscous, season them with olive oil and apple cider vinegar, salt, season with spices to taste.
4. Stir the salad well, cool and place on a plate in a slide. The dish can be garnished with herbs and radishes.

1. The main grain component of the salad is prepared according to the directions on the package. Steamed in salted water and always cooled. If you intend to cook hot salad, the couscous does not need to be cooled.
2. Avocados, zucchini, onions, tomatoes, cucumbers and many other vegetables go well with healthy cereals.
3. Lemon, orange and grapefruit juice is great as a salad dressing. If citrus is not on hand, you can replace it with any kind of vinegar in a reduced portion.
4. To prevent the groats from sticking together, be sure to add vegetable oils... To achieve crispness, it is recommended to stir the couscous with your hands or with two forks.
5. If you prepare salads with the addition of meat and fresh fish, the products must be pre-fried, boiled or baked. If you add them to a cold salad, refrigerate.
6. Ready-made cuts are well suited to dishes based on cold fish.
7. Fresh herbs perfectly emphasize the taste of the dish. You can not regret it when preparing a salad.
8. Dill, cilantro, basil, green onions, tarragon, parsley will sound in tune with the main component.
9. If you add lettuce leaves to the dish to make them crunchy, it is better to soak them in cold water. To maintain its usefulness, the leaves must be torn into pieces into a plate.
10. As for spices, couscous loves to be flavored with spices, pepper, coriander.

Bon Appetit!