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Salads with couscous: healthy and unusual dishes. Salad with couscous and avocado sauce The most delicious salad with couscous

"Couscous" means "food" in Arabic. In many eastern countries, this cereal is still a staple food. 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 durum wheat. This product is great for preparing dietary dishes. It contains vitamin B, iron, copper, potassium, and protein. All these elements have a beneficial effect on the functioning of the body. Therefore, every housewife must have this type of cereal in her kitchen. In this article we will talk about ways to prepare a dish such as couscous salad. Here are several descriptions of how to make this snack. We hope that we can please your taste and gastronomic preferences. Read, choose and prepare a vitamin treat.

with couscous - a hit of the summer season!

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

To make this dish we prepare the following ingredients:

• 1 large glass of couscous;
• half a kilogram 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 of olive oil;
• salt to taste.

Couscous salad prepared according to this recipe has a very pleasant aroma. The ensemble of mint, onion and lemon does the job. The smell alone makes your mouth water. How to make a snack, read in the description.

Stage "Tabbouleh" with cereals

Pour boiling water over the couscous, cover with a lid and let sit for about 10 minutes. The amount of water required to prepare the cereal is indicated on the package. Cut the tomatoes into two halves, remove juice and seeds. We cut them into small pieces. Peel the cucumbers and chop into strips. Cut the green onions into thin rings. We tear mint and parsley leaves with our hands as small as possible. Mix all the vegetables and herbs with the couscous, after cooling it. Season the dish with salt, juice and olive oil. Mix all the ingredients and leave the appetizer to infuse in a cool place. After half an hour, you can eat tabbouleh (salad with couscous and tomatoes).

This amount of food produces a large portion of snack. 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 thoroughly infused.

Recipe with couscous

This version of the dish will appeal to all lovers of smoked seafood. To prepare it you will need the products listed 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 prepare fish salad with couscous?

The recipe is to do the following: Bring the cereal to readiness according to the instructions on the package. Boil the eggs hard, cool and cut into small pieces. Chop the onion into thin half rings. Mash the eel meat and fish in oil with a fork. Place all the ingredients in a deep bowl, add salt and ground black pepper. Season the dish with mayonnaise and mix. Keep the appetizer in the refrigerator for about an hour and serve.

This couscous salad is very nutritious and can easily serve as an independent dish. You can eat it either cold or warm.

"Veshchashok" - festive salad with cereals and vegetables

The name of this snack is intriguing and surprising. What does the concept of a “duffel bag” have to do with a culinary dish? After studying the following recipe, you will understand this. So, what do you need to make an original salad? Let's look at the list of components:

• 50 g couscous;
• 1 medium-sized 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 process of preparing the snack "Duffel Bag"

This couscous salad with vegetables is made according to the following instructions. Pour the cereal into a saucepan. To it add 1 large spoon of lemon (lime) juice and vegetable oil. Next, pour boiling water (100 g) over the couscous, cover with a lid and leave for about 10 minutes. Beat the egg with salt and pepper. In a frying pan, fry it in the form of a pancake on both sides. Place the resulting mixture on a wide plate. Boil the shrimp, cool and chop with a knife.

In vegetable oil (preferably olive oil), fry diced bell peppers and grated carrots. When these vegetables are ready, transfer them to a separate plate. Place the couscous in the frying pan in the oil remaining after frying the peppers and carrots and heat it for about three minutes. At the same time, sprinkle the preparation with curry. The cereal takes on a very beautiful color. Add all the vegetables and shrimp to it. Sprinkle the ingredients with parsley and mix. When the dish has cooled a little, add cheese, cut into small pieces, into it. Place the salad with couscous, shrimp and vegetables on the pancake and fold its edges on four sides. It turns out to be a kind of “bag” with filling, which, in fact, explains the name of the dish.

It is advisable to serve this salad warm. But even after cooling, it does not lose its beneficial properties and taste. Enjoy your meal!

I can't stand the feeling of hunger. I immediately start to get nervous, angry, and even my hands start to shake. I definitely need to be well-fed in order to live normally. And, of course, in my culinary treasury there is a lot of hearty and rich food, cozy and homely. A hearty salad with couscous and vegetables is one of them.

Couscous itself is neutral in taste, which means it is an ideal team player! It is in the company of other products that such a hearty cereal as couscous reveals itself in a new way. And today we will find your favorite dish with couscous together. I assure you, it exists! It exists even though you don't know it yet. I suggest getting to know some salads and choosing the one that will give you a lot of pleasure!
Promise me just one thing! When you find your dish, write about it and share it. And, of course, share your recipes so that the collection grows and all readers of the site can expand their knowledge about this unique product.

Ingredients:

• Couscous - 120 g
• Water - 120 g
• Minced meat - 250 g
• Cherry tomatoes - 8 pcs
• Cucumber - 2 pcs.
• Red onion - 1 pc.
• Parsley - 1 bunch
• Basil - 1/4 bunch
• Cumin - to taste (I use 1 tsp)
• Vegetable oil - 1 tbsp. l.

Dressing ingredients:

• Lemon juice - 4 tbsp.
• Sugar - a pinch
• Salt on the tip of a knife
• Freshly ground black pepper to taste
• Olive oil - 4 tbsp. l.

How to prepare salad with couscous (step-by-step recipe with photos)

First, prepare the meat balls for the salad. Add salt and freshly ground black pepper to taste to the minced meat (it is better to use beef or beef + pork), mix and roll small meat balls.

It is convenient to scoop up the minced meat using a teaspoon - for each meat ball you will need 1/2 teaspoon. minced meat.

Fry the meat balls in a frying pan in well-heated vegetable oil (1 tbsp) until cooked over medium heat (about 10 minutes), stirring them occasionally. Place the finished meat balls on a napkin to remove excess fat.

Prepare couscous (120 g) according to the instructions on the package. Pour boiling water in a ratio of 1:1.5 (i.e. 120 g of couscous - 180 ml of boiling water), cover with a lid and let stand for 5 minutes.

Couscous swells and increases in size.

Fluff the finished couscous with a fork.

While the meat balls are fried and the couscous is ready, wash 8 cherry tomatoes, 2 cucumbers, 1 bunch of parsley and 1/4 bunch of basil, dry.
Cut the cucumbers in half lengthwise and remove the seeds using a teaspoon.

Chop the parsley and about a handful of basil leaves, cut the cherry tomatoes in half.

Peel the red onion, wash it and cut it into quarter rings.

Prepare the dressing: mix 4 tbsp in a cup. l. lemon juice (for this (we will need about 1/2 lemon for this), 4 tbsp olive oil, a pinch of sugar, salt and freshly ground black pepper to taste.

In a large deep bowl, mix the prepared couscous, chopped cucumbers, cherry tomatoes, parsley and basil, red onion, pour over the dressing and stir.

More about couscous...

If you've never... well, never, ever tried couscous, here are some recommendations for you to try:

• Just steam with boiling water. Fill in so that the water reaches the top layer, no more.
  Try a spoonful of porridge just like that, without anything. Feel the simplicity and ease with which the porridge presents itself.
• Now let's experiment a little. Vary the gravy: broth, sweet syrup, milk, butter in which vegetables were stewed (herbs, onions, garlic), yogurt (only then leave the porridge to swell for a couple of hours; I do this at night to get a hearty breakfast in the morning).
• Try the side dish options: stewed vegetables, mushrooms, fruits, jam, honey.
• Now let's move on to the final stage - preparing dishes with couscous. What could this be, other than simple porridge? Soups and salads. Vegetable salads with couscous

We already have a hearty salad with meat balls in our piggy bank, let’s move on to vegetable ones.

Tabbouleh

Ingredients:

• Couscous – glass (200 ml);
• Cucumbers – 200-250g;
• Tomatoes – 300-400g;
• Sweet bell pepper – 150g;
• Green onions - a small bunch;
• Lemon;
• Mint leaves - a sprig;
• Parsley – you need a lot of it, 2 bunches;
• Olive oil – 5 tbsp;
• Salt (to taste), spices, ground black pepper.

Preparation:

1. Steam the couscous. While the rest of the food is being prepared, the porridge should cool.
2. Soak the tomatoes in boiling water for a couple of minutes. Remove the skin. Cut out the seeds. Chop (I prefer larger pieces of tomato in a salad with couscous, but you can chop it finely).
3. Peel the cucumber and cut into cubes.
4. We also chop the green onions.
5. Finely chop the mint and parsley.
6. Combine couscous, vegetables and herbs. Salt and pepper. It is important to do this before adding the oil so that the salt imparts flavor to the vegetables.
7. Add oil and lemon juice. Mix.
8. This salad must stand in the cold for another half hour to acquire that unique taste.

Vegetable salad with couscous

Ingredients:

• Couscous – 1 tbsp.;
• Sweet bell peppers individually: yellow, red and green;
• Mint – 1-2 stems;
• Parsley leaves - bunch;
• Green onions - bunch;
• Red wine vinegar (can be replaced with lime or lemon juice if desired) - 1 tbsp;
• Rast. oil (any to your taste) – 2-3 tbsp;
• Salt, pepper, spices (to taste).

Preparation:

1. Pour boiling water over the porridge and leave to steam. Then we cool it down.
2. Wash the pepper and remove the seeds. Cut into cubes (you can also use strips if desired).
3. Chop the parsley and some mint. The second part of the mint is not cut. We will decorate the dish with smaller leaves.
4. Finely chop the green onions.
5. Add couscous to vegetables and herbs. Salt and pepper. Add vinegar and oil. Mix well.

Warm salad with cheese and baked carrots (pumpkin)

Ingredients:

• Couscous – 60-70 g;
• Cheese (soft) – 100 gr;
• Carrots (pumpkin) – 200 gr;
• Mint – 1 bunch;
• Honey – 40 g;
• Zira - tsp;
• Rast. oil – 50 g;
• Grated ginger – tsp;
• Lemon juice – 1 tbsp;
• Salt and pepper.

Preparation:

1. Cut the carrots into slices. Lubricate with honey, sprinkle with cumin and pour in oil. Bake for 20 minutes at 180°C. If you decide to take pumpkin instead of carrots, you need 2 times less honey, 20g.
2. Let the couscous steam for 10 minutes.
3. Finely chop the mint.
4. While still warm, mix the couscous and carrots with mint and ginger. Pepper and salt. Drizzle with lemon juice and oil. Mix.
5. Sprinkle the dish with grated cheese.

Of course, there are many other dishes with couscous, such as avocado and arugula, chickpeas and figs, nuts and raisins. And all of them will not only diversify your menu, but will also show how unexpectedly tasty and beautiful simple, and at first glance, modest products can be! Delicious experiments to you!

When adding photos to Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the Internet. Thank you!

Couscous is a wheat grain that looks like round rice. Low in calories, nutritious and very tasty. It goes well with many foods, which is why it is found in many recipes for oriental dishes.

This article is intended for persons over 18 years of age

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Cooking tabbouleh

A salad whose main ingredient is couscous is called “tabbouleh” (“appetizer” or “oriental salad”). It can become both a side dish and an appetizer on any table, even a holiday one. There are several options for preparing it, so even the most fastidious gourmet will be able to find “his” recipe.

To make Lebanese tabbouleh, you need 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 tbsp. l.;
• salt (can be sea salt);
• ground allspice, red or black pepper.

To make a delicious tabbouleh, the 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 preparation:

1. Pour 100 ml of cereal. 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 peel from the onion and chop it.
4. Remove the skin from the tomatoes and chop the pulp with a knife.
5. Place slightly warm couscous and vegetables in a salad bowl.
6. Add lemon juice, pepper and salt.
7. Mix.

The dish has an indescribable taste and looks original. It is low-calorie, so those who watch their figure will like it.

Moroccan tabbouleh consists of:

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

Preparation:

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

Arabic tabbouleh

Consists of the same ingredients as Lebanese. The recipes differ only in the method of preparation and the quantity 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 preparation:

1. Squeeze the juice from one lemon and mix it with the couscous.
2. Very finely chop the tomatoes, parsley, onions, and mint.
3. Mix with the prepared porridge and add salt.
4. Squeeze the juice out of the remaining lemon and add it to the salad.
5. Fill everything with oil.

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

A huge number of dishes are prepared with couscous, because it harmonizes perfectly with many products: capers, arugula, tuna, fresh and canned cucumbers, carrots, shrimp, orange, pistachios and avocados.

Salad with couscous and vegetables

Vegetable salad based on couscous is an unusual, but satisfying and healthy dish. It can be safely served not only for everyday, but also for festive occasions.

Ingredients:

• a glass of couscous;
• 2 medium-sized fresh 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 olive oil;
• salt;
• ground pepper.

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

Step-by-step preparation:

1. Pour hot broth over the cereal.
2. Cut cucumbers and cherry tomatoes into small cubes.
3. Chop the parsley very well.
4. Mix slightly warm couscous with corn, parsley, cucumbers and tomatoes.
5. Place the mixture in a deep plate, season with spices, sprinkle with lemon juice, pour over olive oil, and add salt.

Salad with couscous and chicken

Oriental cuisine is rich in chicken tabbouleh recipes. It is served as a main dish, and by slightly changing the recipe, you 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 directed on package);
• 3 chicken thighs (steaks);
• 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 and chop with a knife. Wash the peppers, remove the core, cut into small cubes.
2. Peel the zucchini, chop, add to the pepper, fry in a frying pan with a small amount of vegetable oil. Finely chop the greens, combine with vegetables, simmer over low heat for a couple of minutes.
3. Grate the lemon zest using a fine-hole grater and squeeze the juice out of the fruit. Mix salt, lemon juice and zest, and a couple of tablespoons of olive oil in a cup. To give the dish a richer taste, you can take a few crushed cloves of garlic.
4. For piquancy, add ground pepper, Provencal herbs, nutmeg, coriander. It is possible to replace zucchini with eggplant or other vegetables.

Salad with tuna and couscous

Fans of fish dishes will appreciate the tuna salad, which can be prepared with 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. lettuce corn;
• 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.

Preparation step by step:

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

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

• chopped basil leaves;
• green onion feathers (10 pcs.);
• pickled red pepper (100 gr.);
• capers (3 spoons);
• couscous for cooking (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;
• bunch of basil;
• olive oil (half a glass).

Cooking process:

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

Couscous. A healthy cereal that deserves close attention. Externally, this cereal is somewhat reminiscent of pearl barley, and its composition has some similarities with rice. Just like all other cereals, couscous is widely used as a side dish for meat or various vegetables. However, it will be no less good with fruit.

Once upon a time, couscous was prepared from millet, and only after some time, both soft and durum wheat, as well as millet, barley or rice, were used to make it. And in terms of production technology, couscous has a certain similarity to bulgur.
With regular consumption of couscous, the condition of joints, skin and hair significantly improves. This cereal helps strengthen the immune system and helps reduce cholesterol; moreover, it is recommended to include it in the diet for diabetes. But for weight loss, couscous will not be a very suitable choice, since its energy value is quite high.

The fiber contained in couscous helps relieve constipation and cleanse the intestines of toxins, and potassium helps maintain cardiovascular health. Couscous dishes do not burden the stomach at all and do not irritate the mucous membranes. This grain also has an extremely beneficial effect on the state of the nervous system - with the help of these nutritious grains you can cope with chronic fatigue, insomnia, irritability and other unpleasant conditions.

You can cook couscous either on the stove, in a slow cooker or in a double boiler, and this can be done in a variety of ways. Some housewives simply pour boiling water over the couscous and let it brew thoroughly, others boil it in cold or hot water, and still others prefer a very unusual method of preparation: first pour the couscous with sunflower oil, then mix it thoroughly and rub it thoroughly with your hands, and then pour it with salted boiling chicken broth so that it covers the grains by one centimeter. Cover the container with foil on top and let it stand for about an hour - the couscous in this case turns out amazing!

Couscous goes well with various types of meat, as well as fish, seafood, mushrooms and all kinds of vegetables (zucchini, zucchini, onions, etc.). In addition, you can add some fruits or berries (grapes, etc.), as well as dried fruits, nuts, sugar or honey. Sometimes couscous is added to salads and soups. And the most suitable spices for preparing couscous dishes are considered to be marjoram, basil, oregano and thyme.

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

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

Recently, dishes based on healthy grains 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 certificate

Cereals are wheat grains processed in a special way. The original product is popular in many parts of the world, its popularity is justified by its high value indicators.

100 grams of couscous contains 336 kcal. The composition of the cereal contains vitamins, minerals, and easily digestible components that promote proper digestion. Dishes based on couscous are 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 and cleanses the intestines of toxins. Reduces the level of bad cholesterol in the body. The cereal is ideal for preparing salads both for every day and for the holiday table.

Moroccan couscous salad

1. Prepare cereal according to package instructions. If instructions are not included, pour boiling water over the cereal and let stand for 5-7 minutes. After this time, add oil to the cereal and mix; if this is not done, lumps will form.
2. Grate or cut the peeled carrots into thin strips, add sugar, spices, and salt. Mix everything well.
3. Squeeze the juice out of the oranges through a juicer or using a juicer.
4. Combine couscous with carrots, pour in orange juice. Mix everything thoroughly with two forks.
5. Place in a salad bowl, garnish with orange slices and mint sprigs. Upon completion, you will get a delicious fortified salad with an orange aroma.

Step-by-step recipe for salad with couscous and vegetables

Required ingredients:

• couscous - 200 gr;
• leek - 100 gr;
• zucchini - 300 gr;
• colored sweet pepper - 2 pcs;
• olive oil -1 tbsp. l;
• spices;
• basil sprigs.

Calorie content: 125.1 kcal.

Tabbouleh salad

Required ingredients:

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

Cooking time: 20 minutes.

Calorie content: 121.4 kcal.

1. First of all, you need to prepare the cereal, steam it in salted water and cool. To prevent the grains from sticking together, add a little olive oil and stir.
2. Chop the greens, add spices, salt, lemon juice, olive oil. Stir, let the greens become a little more friendly with the ingredients.
3. Dice the tomatoes and add them to the greens.
4. Add the resulting tomato-spicy mixture to the couscous and stir. Let the salad brew in the refrigerator. Serve with meat, shish kebab or as an independent dish during a diet.

Warm salad with couscous and chicken

Required ingredients:

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

Cooking time: 40 minutes.

Calorie content: 228.7 kcal.

1. Cut the chicken fillet, rinse, dry with a paper towel and fry in olive oil until cooked. While frying, salt the chicken, add pepper and curry.
2. Prepare the cereal. Steam it in boiled salted water.
3. Add the hot chicken to the couscous and mix everything well. Place lettuce leaves on a plate and pile couscous and chicken on top. Sprinkle with lemon juice. To keep the salad well chilled, you should first put it inside the refrigerator. Place the chilled salad in a heap on a plate.

Recipe with lightly salted salmon

Required ingredients:

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

Cooking time: 35 minutes.

Calorie content: 213.6 kcal.

1. Prepare the cereal according to the instructions on the package; let it cool. It’s good if it sits in the refrigerator for a while and cools down.
2. Cut the salmon into small pieces and cherry tomatoes into slices.
3. Chop the greens, add lemon juice, vegetable oil, spices and salt.
4. Combine the grains with the herbs, mix, gradually adding pieces of salmon so that they are distributed evenly throughout the salad. The prepared salad can be consumed immediately or allowed to steep in the refrigerator first. Ideal for both every day and a holiday table.

Salad with feta cheese and couscous

Required ingredients:

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

Cooking time: half an hour.

Calorie content: 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 cheese into cubes and olive rings.
3. Season the cereal with spices and oil, mix well. Cool and serve, garnished with fresh basil.

Salad "Assorted"

Required ingredients:

• couscous - 150 gr;
• avocado - 1 piece;
• walnuts - 50 gr;
• juice of one orange;
• oil for dressing - 15 g;
• green cilantro;
• salt to taste, spices.

Calorie content: 230.9 kcal.

1. Separate the avocado from the pit, peel and grate on a coarse grater.
2. Add chopped cilantro, spices and salt to the avocado.
3. Extract the juice from one orange and strain it from the bones. Add orange juice to the cereal.
4. Divide the walnuts into slices. To enhance the taste, fry in a dry frying pan or dry in the oven.
5. Combine all ingredients together and add oil. Orange juice will fill the vitamin-rich salad with citrus notes. Cilantro will add oriental piquancy. Nuts and avocado 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 greens.

Cooking time: 25 minutes.

Calorie content: 131.3 kcal.

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

"Spring Ray"

Required ingredients:

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

Cooking time: half an hour.

Calorie content: 237.9 kcal.

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

1. The main grain component of the salad is prepared according to package directions. It is steamed in salted water and must be cooled. If you plan to prepare a hot salad, there is no need to cool the couscous.
2. Avocado, zucchini, onions, tomatoes, cucumbers and many other vegetables go well with healthy grains.
3. Lemon, orange and grapefruit juice are excellent as salad dressings. If you don’t have citrus fruits on hand, you can replace it with any type of vinegar in a reduced portion.
4. To prevent the cereal from sticking together, be sure to add vegetable oils. To achieve crumbly consistency, it is recommended to mix the couscous with your hands or two forks.
5. If you prepare salads with the addition of meat and fresh fish, the products must first be fried, boiled or baked. If you add them to a cold salad, cool them.
6. Ready-made cuts work well in dishes based on cold fish.
7. Fresh herbs perfectly highlight the taste of the dish. You can’t spare it when preparing a salad.
8. Dill, cilantro, basil, green onions, tarragon, and parsley will sound in tune with the main component.
9. If you add lettuce leaves to a dish to make them crunchy, it is better to keep them in cold water. To preserve their usefulness, the leaves need to be torn into pieces into a plate.
10. As for spices, couscous loves to be flavored with spices, pepper, and coriander.

Bon appetit!