
Couscous with two melons
This couscous salad, which combines couscous, watermelon and cantaloupe, plus mini bocconcini balls, Dijon mustard and salty herbs, will be perfect for an end-of-day picnic at the park or for the kids' lunch box!



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Ingredients
- 2 cups (500 ml) couscous
- 2 cups (500 ml) water
- 1 tbsp (15 ml) salted herbs
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) Dijon mustard
- 1½ cups (375 ml) small watermelon balls
- 1½ cups (375 ml) small cantaloupe balls
- 1½ cups (375 ml) cocktail bocconcini
- 3 green onions, chopped
- ½ cup (125 ml) fresh parsley, chopped
- Salt and pepper from the mill
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Preparation
- In a saucepan, bring the water and salted herbs to a boil.
- Remove from heat, add couscous, cover and let stand for 2 minutes.
- Break up with a fork.
- Add the oil and Dijon mustard.
- Salt and pepper to taste.
- Add the remaining ingredients and mix well.
For the adventurers
Notes and tips
Add ½ cup (125 ml) of plain almonds.