CORN COUSCOUS WITH MELON AND FETA
Ingredients
- 300 g of corn couscous
- 300 g of hot water
- 2 small cantaloupe melons or 1 large one
- 200 g of feta
- 250 g of cherry tomatoes
- 50 g of green olives
- basil leaves
- extra virgin olive oil to taste
- fine salt to taste
Preparation
Watch the video recipe by Anna Creations in the Kitchen
Pour the couscous into a bowl, add a pinch of salt and the hot water, stir, cover, and let it rehydrate for 10 minutes.
After the resting time has elapsed, shell it with a fork.
Cut the melon in half, remove the seeds, and use a melon baller to scoop out small balls; alternatively, you can cut it into cubes.
Cut the feta into cubes.
Cut the cherry tomatoes into wedges, place them in a bowl along with the melon and feta, add the torn basil, season with salt and oil, and toss to combine
Pour the fluffed couscous into a bowl, then add the mixture of melon, cherry tomatoes, and feta,
Add 2 tablespoons of extra virgin olive oil and stir
Place in the refrigerator for about an hour or until ready to serve
