Danish supermarkets have started to sell good strawberries, the ones that you have to buy because you smell them when you walk past them. It is pretty good marketing because they basically sell themselves! Strawberries are amazing to eat like they are, or with a little lemon juice so they get nice and juicy. Mums!
But there is so much more you can do with strawberries! For example this summer salad. Like our other salad I make a few portions extra and take it to the university or the park (depending on the day). And this salad doesn’t even take a lot of time for preparation which is perfect right now, since I am really busy with writing a report and that means less time for cooking. Everything effortless is a lifesaver for me in these times!
This salad is filled with summery vegetables and some couscous to make it actually filling. Couscous is a grain that just doesn’t need your attention. You just fill a bowl with 1 cup of couscous and add boiling water, stir, cover it with a plate and forget about it until the water disappears. Meanwhile, you can cut up all the other ingredients which means it's basically done when the couscous is ready. If you make the salad in advance it’s good to keep the dressing separate so the vegetables stay fresh for longer.
Adding strawberries to your salad gives it a nice summer twist. Especially when sharing it with other people; they always get really surprised and happy, because strawberries are just the best thing in the world (just like breakfast and chocolate among other things). If you never had them in a salad before, it’s ok to be sceptical, but promise to try it, because it is amazing!
Summer strawberry & couscous salad
4 portions
2 cups couscous
Optional: ½ tsp vegetable stock powder
Boiling water
1 cucumber
1 courgette/Zucchini
12 strawberries
100 grams feta cheese
Handful mint
Handful basil
Handful almonds
Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Pepper & salt
Start by preparing the couscous. Add the couscous to a bowl and add stock powder for a little bit extra flavor (optional) and boiling water. Make sure the couscous is completely covered. Add a lid, plate or plastic foil over the bowl and leave it alone for 10 minutes.
Meanwhile slice all the salad ingredients and slightly roast the almonds in a pan. Check the couscous; the water should be completely gone. Stir the couscous to make it nice and fluffy. Let the couscous cool down a bit before mixing it together with the other ingredients. Whisk the dressing ingredients in a separate bowl (or shake it in a cup with a lid) and add just before serving.
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