Couscous-almond salad

Name: Couscous-almond salad
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: 500 g Couscous; 7-10 Tbsp Salt; 150 g Almond kernels with skin; 2 Cucumbers; 1 kg Tomatoes; 2 Federation flat leaf parsley; 2 Organic lemons; 7-10 Tbsp Pepper; 10 TABLESPOONS Olive oil

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

Last-minute salad for the big round: the couscous is ready-made and tastes deliciously fresh thanks to the citrus dressing

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 10

500 g Couscous
7-10 Tbsp Salt
150 g Almond kernels with skin
2 Cucumbers
1 kg Tomatoes
2 Federation flat leaf parsley
2 Organic lemons
7-10 Tbsp Pepper
10 TABLESPOONS Olive oil

Directions

1
Pour 1⁄2 l boiling salted water over the couscous. Cover and let it swell for at least 10 minutes. Chop the almonds and roast them in a pan without fat until golden brown. Wash or clean and dice the cucumber and tomatoes. Wash parsley, shake dry and chop.
2
Wash lemons hot, grate dry, grate peel thinly. Squeeze the lemons. Mix juice, lemon peel, salt, pepper and oil.
3
Loosen the couscous with a fork. Fold in dressing and prepared ingredients. Season to taste with salt and pepper.
4
Pour salt water over the couscous in a wide bowl so that all the grains are covered and swell evenly.