Couscous salad with raw vegetables

Couscous salad with raw vegetables

Insalata di couscous

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This is a delightful summer salad to be eaten in summer or spring, when vegetables are at their freshest. It makes use of a larger-than-life couscous, which in Hebrew is known as ‘ptitim’, and everywhere else as Israeli, pearl or giant couscous. It is made from hard wheat, and was originally shaped into pellets, though it is now available in different shapes such as hearts and stars, which are very popular with children.

Ingredients

Quantity Ingredient
200g dried giant couscous
salt and pepper, to taste
1 tablespoon extra virgin olive oil

Salad

Quantity Ingredient
2 celery stalks
1 red pepper
1 yellow pepper
1/2 cucumber
4 spring onions
4 asparagus spears
1/2 avocado
1 apple
1 pear
good handfuls fresh mint and parsley, very finely chopped
60ml extra virgin olive oil
1 lemon, juiced

Method

  1. Cook the couscous in advance so that it can cool. Cook in plenty of boiling salted water for 12–14 minutes or until al dente (follow the instructions on the packet). Dress with the olive oil, then leave to cool.
  2. Now you need some patience. After cleaning your vegetables and fruit, cut them all into cubes, just slightly larger than the couscous. Mix them and the herbs into the cooled pasta. Add the olive oil, lemon juice, salt and abundant pepper, mix well and enjoy.

Alternatives

  • Ready-made fregola could be substituted for the couscous and the salad, with its mixture of vegetables, it makes a delicious filling for Greek vine leaves.
Tags:
Antonio
Carluccio
pasta
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