The salad of the desert

1 lemon confit (optional), 2 tomatoes, 2 onions, 2 bell peppers (green and red), 200 g of couscous cooked in the traditional way, fresh mint leaves (or 2 tablespoons of mint sauce), 50 grams of pistachio nuts, 12 dates, destoned, the juice of 2 lemons, 2 tablespoons sugar, 2 tablespoons of orange blossom water, coarse salt, virgin olive oil.



Before proceeding to the development’n of the salad, permítanme explain c’mo confit lemons, candy, c’citrus for everyday use in the kitchen maghreb’: practice in every lim’n four horizontal slices, that do not separate the wedges to their centre. Comes out and sugar the fruits to través of the courts. Then, enter the lemons in a glass jar, llinágiving to the máximo and pressing on the fruit before closing herméautomatically. Keep the bottle in the fridge, for at least 12 días, dáyou the back once in a while. Dispondrá así, fragrant lemons to cut into small cubes freshen up a salad, perfuming a tajin, accompanied&bath;ar fish and other various uses. Returning to the desert…, cut the lim’n confit and the various vegetables into cubes. A&bath;ada nuts, the az&number;car, the juice of the lim’n, the mint, the necessary salt, intoxicating orange blossom and the best oil. Cover the oasis vegetation of white dunes of cusc&number;s, and of the compa&bath;í… oc&number;in spite of you.

Serves: 4

Difficulty: Medium

Calories: Average