Warm salad with couscous and vegetables
- 1. Cuscus
- 2. Bouillon
- 3. Canned corn
- 4. Olives
- 5. Lemon
- 6. Red pepper
- 7. Garlic
- 8. Onions
- 9. Parsley
- 10. Olive oil
- 11. Salt
- 12. Pepper
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Stages of cooking
Chop peppers and garlic finely. Cut the onion into cubes.
In a skillet heat 1 tbsp. l. olive oil and fry the peppers until soft. Add garlic and cook for another couple of minutes.
Add couscous and cook, stirring, for another 2 minutes. Add onion, stir and pour hot broth or boiling water. Cover with a lid and leave for 3-5 minutes (the exact time is indicated on the package with couscous). During this time, stir several times so that the couscous does not stick together.
Chop olives and parsley. Grate lemon zest.
Season the prepared couscous with the remaining olive oil (or add it to taste), lemon zest, 1 tbsp. l. lemon juice (you can add more to taste), salt and pepper. Add corn (drain the juice), olives and parsley. Stir.
Serve warm.