Watermelon Couscous

By Chef Christopher Spinosa
With the change of season upon us, it is time for you to try out my favorite dish! This healthy and delicious Watermelon CousCous salad is sure to be a go-to. Bon appétit!
1 Cup Pearl CousCous
1 ½ Cup Water
½  Cup Watermelon, cubed
¼  Cup Cucumber, cubed
3 Tablespoons Holland Chilis, Sliced
1 sprig Mint, picked
3 Tablespoons Feta, crumbled
¼ Cup Olive Oil
1 Lemon (juiced)

1. Bring 1 ½ Cups of water to a boil in a saucepot. Once boiling add your 1 Cup of CousCous and then bring the hit down to a simmer. After 7 minutes your CousCous should be cooked and the most of the water should be gone. Pour CousCous in a bowl and set in the fridge until chilled.
2. Cut your Watermelon, Cucumber, and Chillis. Combine all of those ingredients in a bowl. Add your cold CousCous. Drizzle in your ¼ cup of Olive oil. Now, juice your lemon, season with salt, and mix all of your ingredients.
3. Place couscous salad in a bowl and top with picked mint and crumbled Feta cheese.

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