|How to Make a Cold Couscous Salad (Really Slow)
||[Oct. 17th, 2015|03:06 pm]
Want to know how I made this couscous? I've written about it before, but this time, I'll show you.
Start by chopping a cucumber and a cup of tomatoes. Put them in a container. Or a baggie... I used to use a container, but at some point in history, it became a baggie.
Jog over to the window to cut down some mint. Avoid stepping on a piece of glass broken by cats that might be nestled in the carpet. If you require supervision, ask a ginger cat to observe.
You'll also need some olive oil, lemons, oregano, and a cup of dry couscous. And salt and pepper ~ these are crucial.
Toss everything together, and refrigerate for around 24 hours. You'll want the mixture to be wet enough for the couscous to absorb the liquid, so add maybe a half a cup of water if the lemon juice doesn't cover it. The tomatoes and cucumbers will provide some liquid, too.
The result is delightful. The couscous is perfectly seasoned, and not too soft or mushy. I usually add more salt and pepper at the end. In the first picture, avocado has been added. I tossed a creamy, ripe avocado in lemon juice before tossing it with the couscous salad. Because I really, really, really like lemons. Enjoy!
This entry has been dedicated to mrputter, mcgillianaire, beaglebot, et al.