How to make
The couscous is cooked, until it's fully cooked in boiling salted water to which you have added a spoonful of oil. Strain it in a colander and rinse it with cold running water.
It is strained and when it has cooled, transfer it into a bowl.
Peel the tomatoes carefully and keep the peels to decorate the salad.
Their fleshy part is cut into small pieces. The cucumber is peeled and part of the peel is also kept for decoration.
The peeled cucumber is cut into small cubes and the garlic and dill are finely chopped.
The black olives are pitted and cut into circles. Mix the salad well, add as much salt as you like, black pepper, the juice of half a lemon and olive oil.
It is divided into serving plates and in each of them create one rose from the tomato peels, leaves cut from the cucumber peels, one whole green olive and leaves of fresh parsley.
The spring onion stalks are made into bundles and tied with an spring onion leaf and each plate is decorated with the couscous salad.
The garlic couscous salad is ready.
