Recipes for children
A refreshing salad of couscous tossed with cucumber, tomato, corn, carrots, and an olive oil and lemon dressing. Serve it cold as an easy lunchbox option or on a hot summer day.
Pour the boiling water over the couscous and cover. Let it stand for 5 minutes, then fluff it with a fork and leave it to cool.
Dice the cucumber, tomato, corn, and carrot, and place them in a large bowl.
Combine the cooled couscous with the vegetables. Mix the olive oil, lemon juice, and salt, add the dressing to the salad, and toss gently.
Important: After adding boiling water to the couscous, fluff it with a fork to keep the grains separate. Allergen: contains wheat (gluten). Store the salad in a covered container in the refrigerator for up to 1 day. Refresh it with a little olive oil before serving.
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