Recipe by : Chef Lalit Mohan, Director, Asian Academy of Culinary Art



  1. Take cous cous and soak them in hot water for some time and cover with clean wrap or sliver foil for some time.
  2. 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.
  3. Mix well together , check the seasoning .
  4. Take a plate and pile the salad on the bed of lettuce leaves.

Tips : Cous Cous – a kind of grain made with durum wheat