COUSCOUS SALAD

Light, fluffy couscous tossed with fresh vegetables and a tangy dressing—perfect for warm days or as a refreshing side to grilled meats and spicy stews

 

 

Flavour Pairing: Any Ebesse Fion Fion Flavour

Prep Time: 20 mins | Cook Time: 5–10 mins | Serves: 2–3

 

 

INGREDIENTS 

¾ cup couscous (dry)

1 medium tomato, diced

½ cucumber, diced

½ red bell pepper, diced

¼ red onion or 1 shallot, finely chopped

½ small carrot, grated (optional)

1½ tbsp lemon juice or white vinegar

2 tbsp vegetable or olive oil

¼ tsp black pepper

Salt, to taste

1-2 tsp of Ebesse Fionfion Chili Oil 

½ tsp mustard or honey (optional)

1 tbsp fresh parsley or mint, chopped

 

 

DIRECTIONS

 

Prepare the couscous

Rinse and steam or soak your couscous until light and fluffy. Let it cool completely.

 

Chop your vegetables

Dice tomatoes, cucumber, onions (or shallots), and bell peppers. Grate or slice carrots if using. Add chopped herbs like parsley or mint for freshness.

 

Make the dressing

Mix lemon juice (or vinegar) with a bit of oil, salt, and pepper. Optionally, add mustard or a dash of honey.

 

Assemble

Toss the cooled couscous with the chopped vegetables and herbs. Pour over the dressing and mix gently.

Chill and serve

Let the salad rest in the fridge for 20–30 minutes to allow the flavors to blend. Serve cold or at room temperature.