How To Cook Couscous Salad With Corn, Olives And Parsley - Recipe
Author: Mark Velov
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Couscous salad with corn, olives and parsley". Delicious recipe.
Required products :
- 120 grams of couscous
- 200 milliliters of broth
- 100 grams of milk corn
- 15 green olives
- 1 lemon
- 1 sweet pepper
- 1 clove garlic
- 4 feathers green onions
- 1 bunch parsley
- 4 tablespoons olive oil
- black pepper and salt
Method of preparation :
Randomly chop the peppers and garlic.
Heat 1 tablespoon of olive oil and fry the peppers in it together with the milk corn kernels until soft.
Then add the garlic and a few minutes later the couscous. Stir the mixture for about 2 minutes and add the green onions. Pour the hot or boiling broth, close the pan with a lid for 3-5 minutes.
Stir several times during this time so that the couscous does not stick together.
Chop the green olives and parsley, grate the lemon zest.
Sprinkle the salad with these products, season with the remaining olive oil, pour a spoonful of freshly squeezed citrus juice and stir.
If you use canned corn, add it at the end, draining the liquid.
Garnish with cheese (feta, white brine or goat).
Enjoy your meal!
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