- 100g couscous
- 1 medium onion
- 1 tomato
- ½ cucumber
- 1 lemon
- Olive oil
- Fresh mint, salt, pepper
- Mix the couscous with the olive oil until the grains are evenly coated. Season with salt, then put the couscous in a couscoussier and cook for 1 hour and 30 minutes.
- Meanwhile, prepare the vegetables. Finely chop the cucumber and tomato. Squeeze the lemon and chop the mint and onion.
- Once the couscous is cooked, allow it to cool. Add the vegetables, lemon juice and olive oil. Season.
- Refrigerate for at least 1 hour and serve chilled.
Variations: You can add peas, bell peppers, chick peas, etc.