What are the different types of couscous salads?

Most chefs admit that they did not meet any couscous salads they didn't love. Couscous has all the magic in itself, whether it comes from Morocco, Lebanon, Israel or another national environment with its own delicious variation. Couscous, a star of many hot meals, shines the mastery when presented as a salad. It is a friendly food that welcomes everything from fruit to nuts, onion to garlic, ginger of herbs and steak to tofu.

Moroccan couscous is a traditional meal known for most people. When water is added to these irregularly shaped cruel bits, the size of the sesame seed, it takes only two minutes to complete the cooking. Israeli couscous, perfect tiny globes of taste, are thicker, so cooking and Lebanese couscous of green peas require a few minutes longer.

Maybe the simplest couscous salad comes as a result of a short playdate with a little garlic, a good amount well chopted parsley and some of the finest olive oil. Many or fineThe sliced ​​dried tomatoes add a little zing. Then the toasting of a handful of pine nuts will be strange to sprinkle on top.

Of course, few chefs are satisfied with simple and for them Couscous is a perfect canvas for any color they choose. It is an unspoken, yet enforceable law that garlic, whether for a minute or two, is ground, raw or roasted for a minute or two, is a requirement for fair couscous salads. Most salads will also ask for a large herbal or spicy note such as basil, curry or oil fruit oil. It is okay to lay down several flavors if one dominates.

Couscous Sals are not the least shy. They love madmen with a range of raw or cooked vegetables such as carrots, green beans or sweet peppers. Couscous salad with a vegetable base thrives well with several choppedmiollies, be filled withgreen or black oil cured,

There is no reason to stick to tried and true. Chopped pears, apples, peaches or plums add a little bit of sweets that make the dinner smile. Chopped walnuts or pecan nuts inserted into this mixture, and maybe several fresh mint leaves create a summer lunch that provides immediate cold.

There are dozens of ways to add proteins to couscous. Shredded chicken, sliced ​​steak or several pieces of hard or soft sausages bring the meter of taste to new heights. For nonmeat eaters is sliced ​​tempeh, which was slightly brownish in the pan Sauté, a good choice. Of course, the simplest couscous salad served with cucumber and yoghurt side will, of course, complement the protein and make food that would satisfy even the most pleasant eater.