Couscous Salad Recipe
with Fresh Mint and Coriander
Insalata di cuscus
I love this couscous salad recipe with loads of fresh mint and coriander. It’s incredibly refreshing and nice to eat great fistfulls of fregrant and tasty herbs.
This couscous salad recipe resembles the traditional North African tabbouleh, but couscous is an ingredient in the Italian kitchen as well. The Arabs brought the tradition of steaming granules of durum wheat to Sicily, in particular the area around Trapani, where couscous is normally cooked in broth and served with fish. From Sicily couscous spread to the big ports in Tuscany and Liguria, where it is prepared with lamb. And in Marche wheat granules have been used to make the fascarelli. A polenta-ish mash that is now prepared with rice.
Ingredients
300 g couscous or bulgur
250 g tomatoes
1 cucumber
1 spring onion
1 lemon
1 red and 1 yellow pepper
Large bunch of fresh mint and coriander
Olive oil
Preparation
Prepare the couscous or bulgur as described on the package.
Mix with salt, pepper, lemon juice and olive oil.
Clean and dice all the vegetables and mix them with the couscous.
Use the couscous salad recipe when you are looking for a main dish salad.
Nice alternatives to this
couscous salad recipe
Mette thanks for posting this one. I’m currently in Texas and it’s 103 (f) so the last thing I want to do is to generate a lot of heat but I gotta eat. This couscous salad fits the bill for being healthy, refreshing and a great way to refuel.
Here in Puglia the heat is building up too, which for some reason makes me crave for cilantro and chili.