Couscous salad

with tomato



250 g of pureed tomato

250 g of GALLO Couscous

2 tablespoons of apple vinegar

The juice of 1 lemon

Olive oil

A handful of fresh mint

A handful of fresh parsley, chopped

1 cucumber

2 shallots

50 g of dried blueberries

30 g of toasted almonds

Salt and pepper

100 g of cherry tomatoes


Step 1

In a bowl mix the pureed tomato with vinegar, lemon juice and a little olive oil and season to taste.

Step 2

Add this mixture to the couscous and let it rest in the fridge until the couscous absorbs the liquids.

Step 3

Dice half of the cucumber, chop the shallot, mint and parsley.

Step 4

Combine everything with the couscous and serve on a plate together with the cherry tomatoes, the other half of the sliced cucumber, blueberries and almonds.

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