A couscous salad that carries you instantly to the sunny beaches of the Mediterranean and provides an ideal solution for a light yet delicious meal.

Laziness Factor: 1

[where 0 is biting an apple and 4 is biting a hungry lions tail]


Ingredients for 4 servings:

– 1 glass couscous

– 5-6 cherry tomatoes

– 1 spring onion, chopped

– 1 zucchini, grated.

– 150-200 fresh mozzarella or feta cheese

– juice of half a lemon

– olive oil

– oregano, salt and pepper



In a small pot, add 3 spoonfuls of olive oil over high heat.



When hot, pour the glass of raw couscous in and stir quickly.



Make sure you have a couple of glasses of boiled water, because you are going to need one to one and a half. Pour in and stir. It will be ready in a very short while.



Remove from the fire and put some in a salad bowl.




Chop the green onion in slices – cut them as thin as you wish.




Grate the zucchini -prefer the thicker shreds- or slice it very thin.



Chop some cherry tomatoes in.
Add the lemon juice, salt, pepper, oregano and as much olive oil as you like.



Add the cheese, mix & serve, either hot or after you leave it in the fridge for a while. Enjoy!



Here is a video version of this recipe:

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The recipe presented above is Mediterranean couscous salad and it belongs to the salad category.

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Although it's hard to tell which country pasta originates from (whether it's Italy or China), the history of pasta is long and interesting.

Truth be told, pasta has become popular as an ingredient of the Italian cuisine and it forms part of the Mediterranean diet. Pasta dishes can be ordered and devoured in various Italian restaurants all around the world.

The secret of the pasta may lie in its simplicity. It is usually made of white flour or wheat flour, but today we also have the options of whole wheat pasta and, more recently, gluten-free pasta.

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