Recipe by : Chef Lalit Mohan, Director, Asian Academy of Culinary Art
- Take cous cous and soak them in hot water for some time and cover with clean wrap or sliver foil for some time.
- Put the chopped vegetables, parsley and mint into the bowl and mix thoroughly with the Cous Cous. Stir in the salt, lemon juice and olive oil.
- Mix well together , check the seasoning .
- Take a plate and pile the salad on the bed of lettuce leaves.
Tips : Cous Cous – a kind of grain made with durum wheat