Summer salad with couscous, sherry tomatoes, cucumber and chickpeas


This salad can be a delicious snack or a meal when you’re not too hungry.


Four cups of sherry tomatoes

Two or three teaspoons of olive oil

Yolia Couscous

Cholley and a half chatter

¼ teaspoon ground pepper

1 teaspoon lemon juice

1 clove of garlic

A little thyme

Two cucumbers

50 gr. feta cheese

Salt and pepper to taste

Method of preparation:

Slice two cups of the tomatoes in half, sprinkle with olive oil, pepper and salt, place them in a baking tray, then bake in the oven at 150 degrees for about an hour. Remove from oven and set aside.

Prepare the couscous according to the instructions for use, then place the breadcrumbs in a pan covered with baking paper, sprinkle with olive oil, salt and pepper. Bake at 200 degrees for about 20 minutes. Release from the oven and sprinkle a little ground pepper on top. In a bowl mix a tablespoon of olive oil, lemon juice, finely chopped garlic, thyme, ¼ teaspoon salt and a little pepper. Add couscous and mix.

Slice the remaining shredded tomatoes in half, add them to the couscous dish, then add the pre-baked tomatoes, chives, basil, cubed cucumber and sliced ​​cheese. If desired add salt, pepper, olive oil and mix.


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