Mediterranean Cous Cous Salad
Even though it is not quite summer yet in this part of the world (and it’s almost July!), here is a light recipe to get you in the right mood for sunny days when a quick cold lunch is much more welcome than a hot steamy soup. So, if you’re in the mood for something in between a plain salad and a main course, here goes: The mediterranean cous cous salad.
3/4 cup cous cous
4 cups of water
3/4 cup sun-dried tomatoes (the type that come in oil)
3 tbsp. oil (from sun-dried tomatoes – alternatively, canola or olive oil both work fine too!)
1/2 cup black olives
1/2 cup parsley (chopped finely)
1/4 cup mint (chopped finely)
1 tbsp. tomato paste
1 tsp. white wine vinegar
1 cup champignons
1 cup walnuts
Salt, pepper to taste
1. Bring the 4 cups of water to a boil, then add the cous cous. Turn off the heat. In about five minutes, the cous cous will be ready.
2. Quarter the champignons, then put in a pan with 1 tbsp. of the oil and sauté for about five minutes.
3. Chop sun-dried tomatoes, olives and walnuts and put in a salad bowl.
4. Meanwhile, when the cous cous is done, add tomato paste and salt and pepper to taste, then mix with the veggies.
5. Add parsley, mint, white wine vinegar and 2 tbsp. oil – add more salt and pepper, and then you’re already done!