17. Couscous with Salad

Another variation of couscous I made last month.

Ingredients: (Serves 4)
For couscous:
200 gm couscous
One huge knob of butter - about 20gm - softened at room temperature
200ml of hot chicken stock (~98°C) (Amount of liquid differs according to the couscous brand. Make sure you check the preparation method stated on the couscous box)

For salad:
3 salad leaves
½ tomato
½ sweet onion
¼ cucumber (you may use courgette for a crispier texture)
5 pitted black olives
2 tbsp olive oil
½ tsp of McCormick Italian Herbs Mix
Salt and pepper

Method:

1. Prepare couscous as per recipe #16. Put aside
2. Cut the salad into long strips. Dice the tomato, olives and cucumber
3. Julienne the onion
4. Combine the salad, tomato, olives, cucumber and onion into a bowl. Add in the olive oil, herb mix, salt and pepper
5. Toss the ingredients for about half a minute or until all vegetables are well coated with the aromatics and olive oil
6. Combine the tossed ingredient with the coucous. Stir well
7. Ready to serve