Giant Couscous Salad

Lebanese Giant Couscous is not so often sold here in Germany. Our Turkish Supermarkets seldom have it in stock. When you see the spheres for the first time, you might think these are some kind of Italian pasta.
One thing is different about it from the beginning, the couscous needs a lot of broth or water and cooks for 30 minutes. One moment it is still hart, the other moment it gets soft. So stay alert when you cook it.

Serving it for lunch with grilled meat and a bit of yogurt sauce on the side is an alternative to the usual pasta or rice salads.

We mixed ours with sauteed bell peppers, blanched cucumber, small radishes and red onions and finished with some fresh chives.

Dressing:
half a lemon juiced
3 tbsp olive oil
1 tbsp white balsamic vinegar
salt
pepper