Vegetarian Szatmari Couscous Salad
Reteta este scrisa in limba romana si in limba engleza.
The recipe is written both in English and Romanian.
Versiunea in limba romana:
Aceasta salata de cuscus poate fi servita la masa de pranz sau la cina. Cuscusul se îmbina optim cu naut, rosii cherry, branza feta si o multime de ierburi proaspete pentru a face o salata care poate fi consumata în orice moment al zilei (si la orice temperatura). Serviti-l singur pentru pranz, inconjurati-l cu verdeturi pentru cina sau serviti-l langa pui, peste sau friptura drept garnitura.
Cuscusul este vedeta acestei salate. Deoarece este mai mare decat cuscusul obisnuit, fiecare bucata din salata are o textura aparte.
Ingrediente:
4 linguri ulei de masline
1 ceapa rosie, tocata fin
2 linguri otet din vin rosu
1/2 lingurita sare
1/4 lingurita piper negru proaspat macinat
1 cana de cuscus Szatmari
2 cani de apa
1 cana naut fiert, se scurge si se clateste
10 rosii cherry
100 grame brânza feta maruntita
Frunze proaspete de patrunjel tocat marunt
Frunze proaspete de oregano
Zeama de lamaie
Mod de preparare:
Punem pe foc o oala cu apa si putina sare
Adaugam cuscusul in apa ce a inceput sa fiarba si il lasam 10 minute .
Scurgem cuscusul printr-o strecuratoare cu plasa fina.
Transferam cuscusul fierbinte in alt vas, adaugam nautul fiert si amestecam sa se combine. Le lasam sa stea in jur de 15 - 20 minute, amestecand ocazional, sa ne asiguram ca s-au racit.
Taiem rosiile cherry si ierburile si maruntim branza Feta.
Intr-un castron mare punem 3 linguri de ulei de masline, ceapa taiata marunt, 1 lingura de otet, 1/4 lingurita de sare si piper si le amestecam pana se omogenizeaza. Adaugam cuscusul, nautul, rosiile cherry si condimentele proaspete taiate.
Garnisim cu branza feta maruntita si zeama de lamaie
Se serveste cald sau la temperatura camerei.
Depozitare: Depozitati restul preparatului intr-un recipient etans la frigider pana la 5 zile.
English version:
This couscous salad can be served for lunch or dinner. Couscous combines optimally with chickpeas, cherry tomatoes, feta cheese and lots of fresh herbs to make a salad that can be eaten at any time of the day (and it can also be served hot or cold). Enjoy it on its own for lunch, mix it with greens for dinner or have it as a side dish to chicken, fish or steak. Couscous is the star of this salad. Because it is larger than regular couscous, each piece of salad has a different texture.
Ingredients:
4 tablespoons olive oil
1 red onion, finely chopped
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup Szatmari couscous
2 cups water
1 cup boiled chickpeas, drain and rinse
10 cherry tomatoes
100 grams of crushed feta cheese
Fresh finely chopped parsley leaves
Fresh oregano leaves
Lemon juice
INSTRUCTIONS
Put a pot of water on the stove and add some salt
Add the couscous to the boiling water and leave it for 10 minutes.
Drain the couscous through a fine mesh strainer.
Transfer the hot couscous to another bowl, add the boiled chickpeas and mix them. Leave them for about 15-20 minutes, stirring occasionally to make sure they cooled.
Cut the cherry tomatoes and herbs and chop the Feta cheese.
In a large bowl put 3 tablespoons of olive oil, finely chopped onion, 1 tablespoon of vinegar, 1/4 teaspoon of salt and pepper and mix until it becomes smooth.
Add the couscous, chickpeas, cherry tomatoes and freshly cut spices.
Garnish with chopped Feta cheese and lemon juice.
Serve hot or at room temperature.
Storage: You can store the rest of the dish for up to 5 days in the refrigerator, in an airtight container.
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