Perfect for a light lunch or a side dish, this recipe showcases the flavors of ripe tomatoes and crisp cucumbers, which are folded into fluffy couscous. The addition of roasted pistachios brings a delightful crunch and a nutty undertone, elevating the dish to a whole new level of culinary satisfaction.
Yield: 4 servings
Time: 20 minutes
Ingredients:
- 1 1/2 cup (260 g) instant couscous
- 4 Tbsp extra virgin olive oil
- 1 garlic clove, finely minced
- 4 Tbsp lemon juice or to taste
- 3 medium tomatoes, seeded, cored and cut into 3/4 inch (2 cm) dices
- 1/2 European cucumber, seeded and cut into 3/4 inch (2 cm) dices
- 4 Tbsp shelled roasted pistachios
- 2 scallions finely sliced
- 1/2 cup (15 g) fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped
- salt and freshly ground pepper to taste
Preparation:
The instructions for instant couscous call for a water to couscous ratio of 1:1 (by volume). As we are adding tomatoes and cucumber I suggest keeping the couscous rather dry.
Bring 1 1/4 – 1 1/2 cup (300-350 ml) water to a boil in a saucepan. Add salt and couscous, cover and remove from heat. Make sure that the couscous is not too moist or the salad will get mushy. Let it sit for about 5-10 minutes or according to package instructions. Uncover and fluff it out with a fork. Transfer to a serving bowl and let it cool. Add all remaining ingredients and mix it well. Adjust seasoning to your liking.
