INGREDIENTS:
- 2 cups of couscous
- 1 cup of cooked chickpeas or white beans
- 2 Persian cucumbers
- 1 red and one green pepper
- ½ red onion
- ½ bunch of dill, cilantro, parsley, thyme, chives
- ½ cup of pomegranate
- 2 cloves of garlic
- Fresh cheese, pine nuts, black olives, salt, oregano, paprika and pepper to taste.
PROCESS:
- Boil water and add to the couscous little by little until it is hydrated, cover and let it rest for 7 minutes
- Cut all the ingredients into small cubes
- Crumble the fresh cheese
- Brown the seeds if there are any
- Chop the herbs and capers finely
- Mix and season to taste
CHEF’S NOTE:
Serve with chicken, fish, salmon, chop or lamb.
Violeta Sandoval.
