Comit week #7

Did you say watermelon couscous?

In this mid-August newsletter, I'm excited to share four refreshing summer recipes that combine ingredients in a way… that you might not expect!

This week on the menu, we have

1. Watermelon couscous 🌱

2. Green beans and potatoes salad 🌱 ⚡

3. Lemon chicken scaloppine

4. Easy summer rigatoni 🌱

🍉 Watermelon couscous 🌱

Who would’ve guessed that watermelon and couscous are a perfect match? I didn’t know until I tried this recipe… Give it a go and let me know what you think. Fun fact: watermelon and cucumber belong to the same family - they are called cucurbitaceae!

Ingredients (4 servings)

• 250 g couscous

• 300 g watermelon

• 2 tomatoes

• Half white onion

• 150 g cheese (diced)

• 20 g fresh basil

• 20 g walnuts

• 60 ml extra virgin olive oil

• Salt

• Pepper

Kitchen tools

• Large bowl

• Knife

• Cutting board

• Saucepan

• Fork

• Cling film

• Spoon

Instructions

1. Begin by cooking the couscous. Boil water in a saucepan, then pour it over the couscous in a large bowl. Cover with cling film and let it sit for about 5 minutes. Fluff the couscous with a fork.

2. Dice the watermelon, and the tomatoes. Finely chop the white onion and fresh basil. Combine the couscous with the diced watermelon, tomatoes, chopped onion, basil and cheese in the large bowl. Crush and add the walnuts for a crunchy texture and drizzle a generous amount of olive oil. Add salt and pepper to taste.

3. Last but not least, chill the couscous salad in the refrigerator for at least an hour before serving.

Tips

• To save time, prepare the couscous the night before and store it in the refrigerator. You can also chop the vegetables ahead of time and keep them in airtight containers. This will make the final preparation quick and easy.

• For extra flavour, consider adding a tablespoon of turmeric to your couscous.

Storage

Keep the couscous salad in an airtight container in the refrigerator. It will remain fresh for up to 2 days.

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🫛 Green beans and potatoes salad ⚡