Page 61 - Cuisine & Wine Asia 2020 - Mar/Apr 2020 Issue

COUSCOUS SALAD CHEF + RECIPE

By Chef Hany Moustafa| Serves 4

Pita Tree Mediterranean

Couscous Salad

Couscous
200ml water
1tsp salted butter 1. In a pot, bring 200ml of water to a boil. Add salted
200g couscous butter and couscous to the pot and let it simmer for 10
100g tomato, diced minutes. Strain the couscous from the water. Add diced
50g cucumber, diced tomatoes, diced cucumbers, diced capsicum, chickpeas,
50g capsicum, diced chopped mint leaves, chopped coriander, and boiled
50g chickpeas, soaked overnight and drained couscous in a large mixing bowl. Mix well. Season with salt.
1tbsp mint leaves, chopped
1tbsp coriander, chopped Dressings
1tsp white pepper
Salt, for seasoning
Dressing 2. Add all ingredients to a bowl and mix well.
1tsp salt
50ml olive oil
1tsp pepper
2tsp fresh lemon juice, squeezed
3. Add the dressing to the couscous salad and
Tomato slices and mint leaves, for garnish
mix well. Arrange the tomato slices on a plate, and serve
couscous salad. Garnish with mint. Serves 4

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