Chop the cucumber and onion into 5 mm squares. Dice the tomato into 1 cm cubes. Combine in a bowl and sprinkle with salt. Let sit.
Mix the couscous with 40-50 ml of water and heat in the microwave until it comes to a boil. Let it soak. Adjust the amount of water depending on your couscous.
Once the couscous has rehydrated, add the olive oil, olives, cumin powder, parsley, and the chopped, drained vegetables while the couscous is still hot.
Top with some black olives for garnish.
Here's a Lebanese-style variation with lots of parsley. It turns it into a refreshing salad dish.
Here, I made it without olives and onion.
I dished it up nicely onto a small plate. You can serve this as a posh appetizer.
Here's another one without the onions. I've added carrots and lemon juice.
You can press the couscous to give it an elegant touch.
I've added some dried tomatoes. It really improves the taste.
I mixed in some tomato paste when heating the couscous to change the flavor a bit.
I used mint leaves instead of cumin and parsley. You'll get addicted to its refreshing flavor!
If you're not a fan of onions, try using shallots.
Here, I added curry powder when heating the couscous... It has a slightly spicy touch to it.
I made a puree with soy milk and herbs (like parsley and basil) to mix into the couscous before heating. It turned out into a beautiful green color.
Mold the couscous into a ball as a side dish.
It's so refreshing when you add heaps of parsley. Here, I served it with falafel, or chickpea croquettes (Recipe ID: 762454).
Also try this sauce with some hummus (Recipe ID: 515305) and yogurt mint sauce (Recipe ID: 812805).
Add a little grated garlic and it tastes amazing.
Enjoy with some avocados and boiled sweet potatoes. It turns into a Japanese-style salad if you serve it with soy sauce.
Add lots of lemon juice for an even more refreshing result. I served it as an appetizer.
Here, I flavored the couscous with curry to make a salad. A brunch menu served with spinach and gorgonzola sauce.
I sautéd some shrimp with herbs and placed it on top of some couscous and summer vegetable salad. So exotic.
You can make this dish with bulghur. Just make sure to soak it for an extended time.
You can enjoy this dish as a part of an appetizer plate.
Story Behind this Recipe
I had some couscous salad at my favorite Moroccan restaurant. It was so delicious that I just had to ask how it was made. Here's my recreation using easy-to-find ingredients. This salad has become part of our regular menu.
Make sure to mix the couscous with the other ingredients once it has been heated. It absorbs the flavor well and will taste much better.