Directions
“Marrakesh” Cold Salad is a summer protein salad, enriched with carbohydrates and green salad that can be a really nutritious meal or a great dinner.
Inspired by visit of one macedonian restaurant, i made this salad with the same ingredients and same flavor.
The basis of this salad is a mix of arugula and spinach, but you can also enrich it with a mix of green salad for more colors and flavors, or add valerian.
Optionally, you can use feta cheese or cottage cheese.
Unsalted cottage cheese is rich in protein, satiating, and at the same time is lower in calories than cheese, but if you love cheese then you can use diced cheese of choice.
These flavors are complemented by roasted sweet potato, pre-cooked couscous and halved cherry tomatoes.
The dressing for this salad is easy with only tree ingredients and is great for these flavors.
Ingredients
for two persons
2 cups mix of green salad (arugula and spinach)
1 sweet potato (diced)
1/2 cup cottage cheese
8 cherry tomatoes (halved)
1/2 cup couscous (cooked)
For dressing
3 tbsp of fresh lemon juice
1 tbsp of olive oil
1 tsp of honey
Start by preparing the sweet potato, cut it into cubes, coat it with olive oil, sprinkle with cumin seeds and let it bake at 180 degrees for 20 to 30 minutes. More details on how to prepare delicious sweet potatoes in the oven can be found in the link below.
While the potatoes are baking, prepare the couscous.
Put 1 cup of water, 1 teaspoon of olive oil and a pinch of salt in a pot on the fire and let it boil. Then remove the water from the heat and add one cup of couscous to it. Cover with a lid and let stand for five to ten minutes while you prepare the salad.
You can keep the couscous cooked in this way for two to three days in the refrigerator and use it in meals as needed.
Arrange the green salad and cottage cheese on a serving plate. Add slices of baked potato, cherry tomatoes (halved) and finish with couscous. Finally, pour dressing.
This salad is served cold. It is best to cool the baked potato and couscous before serving.
In pomegranate season, I suggest that you replace the cherry tomatoes with pomegranate seeds to enrich it with vitamin C, and add only fresh lime juice as a dressing.
Both varieties taste great, with the cherry tomatoes and pomegranates giving it a refreshing taste, but however you prepare it, the combination of ingredients makes this salad really impressive.
Have a good appetite!
