Calories
180 kcal
Protein
6 g
Fat
5 g
Carbohydrates
27 g
Boil 2 cups of water in a large saucepan. After the water is boiled, add the couscous with 1 teaspoon of salt, reduce the heat, and cover the pan with a lid. Let it cook for around 10 minutes, until all the water is absorbed and the couscous is tender. Remove it from the heat and let it cool for an extra 15 minutes.
Meanwhile, mince the shallot and garlic. Chop the following ingredinets: cherry tomatoes, dill and mint leaves.
In a large bowl, place all the needed ingredients: couscous, cherry tomatoes, minced garlic and shallot, dill, baby arugula, mint leaves, and the cut feta cheese. Season the salad with 2 tablespoons of olive oil, black pepper to taste, and 1 teaspoon of salt. Mix everything well, and serve the salad on a beautiful plate. The meal goes super well with a glass of wine.
How do you know when the couscous is fully done? You can tell that the couscous is cooked when the water is fully absorbed and the grains are succulent.
One of the ingredients in this salad are fresh cherry tomatoes. It would be a great idea to add baked ones to the salad, which will make the meal juicier. It is actually super easy to do! Start by preheating the oven to 400° F. On a baking sheet, gently toss the tomatoes with olive oil. Put them out in a single layer and season with 1 teaspoon of salt and a pinch of black pepper. Roast the tomatoes for 15 to 20 minutes, until they are tender.
Bon Appetit!
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