Mediterranean Savor: Couscous tabbouleh with vegetables and avocado.

The Berber, imazighen (free men), represent a group of native ethnic groups to North Africa, specifically  in a wide strip that goes from the Atlantic Ocean to the Siwa Oasis in Egypt, bounded to the north by the Mediterranean Sea and south by the Sahara Desert.                              

Speaking about couscous, alcuzcuz, is to speak of a traditional food of Berber culture. The grains of hard wheat semolina are crushed without turning them into flour, until they reach a rounded shape, hence it comes the meaning of the word couscous (round).                  

The couscous is rich in carbohydrates, fiber, proteins, vitamin B complex, iron, phosphorus and potassium.  

Preparation of the tabbouleh:

Vegetables: cherry tomato (or another variety of tomato), cucumber  and onion. Fruits: avocado, lemon (for dressing).

• Dice the ingredients, mix them in with the couscous and dress the salad with the lemon juice and a drizzle of extra virgin olive oil, sea salt (to taste).

• It is a dish with a high nutritional value.    

Note: 

- In the most traditional recipes, the ingredients are cut into very small dices.

Preparation of the couscous:

• Place it in a serving dish and pour boiling water or vegetable stock over the couscous. The measure I use is one of couscous by one and a half of liquid (water or vegetable stock).                                               
• You will see how the couscous absorbs the liquid and grows.
• So that it is released and does not stick together, stir with a fork. 

>> more recipes with couscous