The first step to making a couscous salad for a picnic is to prepare the couscous. Place a small saucepan on the stove over medium heat, and pour in the water. Then, proceed to toss the salt and butter into the water.
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Place your couscous in a medium-sized bowl, and pour the hot water into this bowl, stirring the couscous with a fork. A standard rule for making couscous is that the amount of water and the amount of couscous should be proportionate to each other.
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Cover the bowl with cling film, and allow it to rest for around five minutes, giving the couscous time to absorb the water, swell up, and soften. Impossibly easy and convenient to make, the couscous will be in no danger of burning or overcooking as you move on to the next step of the recipe, and will be ready in no time.
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Meanwhile, chop up some vegetables of your choice, to make a colourful and flavourful salad. You can use basic vegetables such as tomatoes and onions, or venture into more complex flavour territory, by tossing in flame-roasted peppers, grilled aubergines, or sautéed zucchinis and spinach. Just make sure you soften any vegetables that can’t be eaten raw (sauté them briefly in butter or oil) before you add them to the mix.
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Once your couscous is done, use a fork to fluff it up by stirring it around a bit. Once it is light and the grains are separated, toss the couscous and vegetables together, adding in seasoning such as salt and pepper, and herbs, if you desire.
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