Couscous and gazpacho salad: a fresh, original, and no-cook recipe
Materials
- 200g of couscous (instant medium grain)
- 500 ml of gazpacho
- 100g of cherry tomatoes
- 50g of feta cheese
- Half a cucumber (Dutch)
- Half a red onion
- 20g of almonds
- 1 tablespoon of mint (freshly chopped)
- 1 tablespoon of basil (freshly chopped)
- One tablespoon of extra virgin olive oil
- Half a lemon (zest and juice)
- Salt (to taste)
- Black pepper (optional)
- Put the couscous in a large bowl and add the gazpacho.
- Add the lemon zest and juice.
- Mix well, cover the container with cling film and let it rest in the refrigerator for 2 hours.
- While the couscous is hydrating, dice the onion, the cucumber, and halve or quarter the cherry tomatoes, depending on their size. Finely chop the mint and basil. Chop the almonds and set all the ingredients aside.
- Take the couscous out of the refrigerator and fluff the grains with a fork. Add the cucumber, tomatoes, onion, mint, basil, and olive oil. Mix gently.
- Crumble the feta cheese over the top and add the almonds just before serving so they retain their crunch. Taste the salad, adjust the salt, and finish with freshly ground black pepper, if desired.
- And that's it!
A large bowl
A fork
A knife
A cutting board
Fine grater
Is it better to use homemade or store-bought gazpacho to hydrate the couscous?
Both are fine. Homemade allows for better control over the salt, vinegar, garlic, and texture, while store-bought makes the recipe much quicker. It's best to choose a balanced one, with some body and not too acidic, and taste it before adding salt to the dish.
How much gazpacho does couscous need to be properly hydrated?
For 200g of medium-grain instant couscous, allow approximately 450-500ml of gazpacho. The amount may vary depending on the thickness of the gazpacho and the couscous's absorption capacity. It's best to add 450ml first, let it rest, and reserve the rest to adjust the consistency if needed.
What type of couscous works best for this recipe?
The most suitable is instant couscous made with medium-grain semolina, because it can hydrate by absorption without needing to be cooked. Pearl or giant couscous doesn't work the same way: it must be pre-cooked in boiling water.
Can couscous be substituted with bulgur, quinoa, or another grain?
Yes, but the procedure changes. Quinoa, rice, barley, or buckwheat must be cooked, cooled, and then dressed with gazpacho; fine bulgur can be hydrated, although it needs different times and amounts of liquid depending on its thickness.
What other ingredients can be added to couscous with gazpacho?
This base pairs well with olives, avocado, roasted peppers, chickpeas, tuna, boiled eggs, or grilled chicken. You can also add goat cheese, mozzarella, or a few arugula leaves. Ideally, you'd combine a creamy ingredient, a crunchy one, and some fresh herbs.
How to make a vegan version of this couscous salad?
Remove the feta cheese or substitute it with marinated tofu, plant-based cheese, or avocado.
Should it be served straight from the refrigerator?
It's best served chilled, but not ice-cold. Take it out of the refrigerator 10 to 15 minutes before eating so the aromas of the tomato, herbs, lemon, and olive oil are more pronounced.
