Salad with couscous, cheese and cranberries
What good salads do you know how to make? I have prepared a simple recipe, but with a very tasty contrast: salad with couscous, cow’s cheese and Orlando’s cranberries.
I said that this salad has a contrast of tastes because if you make the perfect teaspoon, you will feel: salted from the cheese, sweet and sour from the cranberries and dressing. That’s exactly what we like and we dared to make this combination a little different.
The salad with couscous, cheese and cranberries can be made at any time and eaten at lunch or dinner as a simple salad or as a side dish near a piece of meat. Also, because we like to think it is a more special salad, it can be served at occasions or holidays if you want to surprise your loved ones.
Ingredients
80 gr. Orlando’s cranberries
100 gr. couscous
100 gr. the cow telemea
~ 8 cherry tomatoes (different colors or just reds)
~ 8 o’clock
1 small onion
½ large cucumber
Dressing: juice of ½ lemon, 1 teaspoon honey, 1 teaspoon olive oil, salt and pepper
Preparation
If you don’t like cheese, this can be substituted with feta or mozzarella, and if you don’t like cranberries, we recommend Orlando’s raisins, which are great in this salad and will create the same contrast of tastes. Being a very versatile recipe, you can also use other vegetables: olives, capers, celery, green onions, hazelnuts, etc.
What do you say, try a bolder and not at all boring salad recipe?
Put in a bowl, then add boiling water over it, cover the bowl with a plate and allow the cake to absorb all the liquid (about 10-15 minutes)
How do we know how much water to put in?
The measure is 1:1, so if you use 1 cup of couscous, you will put 1 cup of water.
While the couscous absorbs the liquid, wash, clean and cut into appropriate pieces the cherry tomatoes, cucumbers and radishes, and the red onion and the cheese in cubes.
After the couscous has swollen and cooled, add the vegetables, cow’s cheese, Orlando’s cranberries and dressing made of lemon, honey and olive oil. Mix all ingredients, then taste and see if you need to season with salt and pepper.
Put the salad in bowls and serve with pleasure. You’re welcome!
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