Couscous, a coarsely ground pasta made of semolina wheat, is a versatile ingredient that works as basic canvas for the bright falvors in this salad.
By Tamara Novakoviç
- 1 cup (240 g) couscous
- 1 cup (250 ml) water
- 1 lime
- several tbsp olive oil
- pinch of ground nutmeg
- 2 medium zucchini
- 2 tomatoes
- 5 oz (150 ml) yogurt
- Heat olive oil and add cubed zucchini. Fry for several minutes.
- Heat water until it boils and pour over couscous. Let stand for 5-10 minutes, it will absorb all the water. Place it into serving bowl, add spices, zucchini, finely chopped garlic and cubed tomatoes.
- Combine yogurt with lime juice and couple tablespoons of olive oil and pour over the salad.
- Let cool completely and serve.
Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.