A refreshing salad made by mixing boiled couscous with cucumber, tomato, corn, and carrot, tossed in an olive oil-lemon dressing. Served cold, this recipe is a practical option both for lunchboxes and for the table on hot summer days.
Mix the couscous with boiling water and cover with a lid; after resting for 5 minutes, fluff with a fork and let cool.
Chop the cucumber, tomato, corn and carrot into small pieces and place in a large bowl.
Combine the cooled couscous with the vegetables; mix the olive oil, lemon juice and salt together, add to the salad and toss lightly.
Important: after boiling the couscous in boiling water, fluff it with a fork to prevent the grains from sticking together. Allergen: contains wheat (gluten). The salad can be kept in the fridge in a closed container for 1 day, refreshed with a bit of olive oil before serving.
If you add a few drops of olive oil to the water while boiling the couscous, the grains stay separate and don't stick together even after cooling.
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