Classic Cous Cous salad with tomato and cucumber

MAINS

Following my previous moroccan tabouleh recipe, I would like to add this simple and classic cous cous salad. The principle of preparation is the same - you let the grains absorb the juices of the vegetables and for best results you can leave it overnight in the fridge.

Easy on tummy: extremely

Budget: small

Ingredients:

• 1 tsp salt
• 2 tbsp olive oil
• 1 large red onion or 3 shallots
• 200g cous cous
• 1 pomegranate
• 1 cup of chopped parsley
• 2 lemons, squeezed
• 1 cucumber
• 1 kg fresh tomatoes
• 1/2 tsp black ground pepper

Method of preparation:

Measure and place the cous cous in a large bowl. Juice the lemons and pour it over. Chop all of the tomatoes and cucumbers to the finest pieces you can - this will allow for more juice to be absorbed by the cous cous. Do the same with the parsley and cover the cous cous. Very finely chop your onions and add those to the mix too. 

After this, add the salt, pepper and olive oil and using a spoon start mixing the chopped ingredients into the cous cous, trying to press well. Leave for an hour. Then stir with a spoon, cover and leave in the fridge overnight.

You will have perfect consistency cous cous on the next morning!