Couscous Salad - cooking recipe

Ingredients
    7 oz couscous
    1/2 lb cherry tomatoes, halved
    1 None Persian cucumber, sliced
    1 None red onion, thinly sliced
    1 None green chili, finely chopped
    1 tbsp cumin seeds, toasted
    2 tbsp fresh mint leaves, chopped, plus extra leaves to serve
    2 tbsp lemon juice
    1 tbsp olive oil
Preparation
    Combine couscous with 1 cup boiling water. Set aside for 5 mins, covered, until water is absorbed. Fluff with a fork.
    Toss with remaining ingredients. Season. Serve at room temperature.

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