Last week we announced that salad season is back, but we won’t allow it to fall into the monotonous recipe of lettuce and tomato.
There is a wide choice of delicious salads ideal to enjoy during spring, like that proposed by Can Cires this week: tabbouleh, or couscous salad, one of the most important vegetable recipes of Arabic cuisine, also known as Lebanese salad.
Ingredients: 100g of semolina, 1 lemon, 50g of red pepper, 50g of green pepper, a ripe tomato, a calçot, 1/2 cucumber, an avocado, a handful of almonds, olive oil, salt, a bunch of parsley, a bunch of fennel, and a few sprigs of herbs. All the ingredients can be bought in the different markets of the island.
Preparation: the first thing will be let the semolina soak with the lemon juice the night before. The next day, an hour before eating, chop all the other ingredients into very small pieces and mix everything in the bowl with the couscous (semolina).
Once all the ingredients are in the bowl, season with salt and pepper to taste and leave in the fridge for at least an hour allowing the flavours combine. And le voilá, this refreshing salad whose flavors will transport us to the very East is ready to eat.
And all the better if you have some left over for the next day, as the semolina will have acquired even more flavour. Quick, easy and tasty, a fun way to eat healthy.
Preparation time: 10 minutes of preparation, plus 1 hour of rest. Do not forget to leave the semolina to soak with the lemon juice the night before.