Nothing can cool you off as quickly as a plunge into the refreshing pool this summer. But if you are a foodie, then there are very many ways of beating the heat. And the best way is to gorge on some healthy, delicious, juicy salads along with a thirst quencher. And better still, if you make this all at home. Ah! worry not, Chef in a box shares some secret recipes just for you. Try and let us know


1 Cup Cous Cous

1 Cup water

7-8 Seedless Dates

2 Tbsp Tamarind

2 Tbsp Jaggery

1/2 Tsp black pepper

1 Chopped Tomatoes

1 Chopped Cucumber

7-8 Green Olives (deseeded and sliced)

1 Tbsp Balsamic Vinegar

1 Tbsp Olive Oil

1/2 tsp Brown Sugar

8-10 Parsley Leaves

Pomegranate for garnishing

Pumpkin seeds for Garnishing

Flax seeds for Garnishing

Pine Nuts for Garnishing

Salt to taste


Boil the water in a pan and pour it on the cous cous and let it stand for 5 mins until it softens.  Add the salt and pepper to season. For the dressing: Add the dates and tamarind in a pot of 1 cup water and let it cook for a few minutes. Then sieve the pulp and keep it aside. Add the jaggery to the tamarind-date pulp and cook it until it reaches a molasses thick type of texture. Now add this mixture to the cous cous and place it in the refrigerator for half hour to chill. Now to prepare the dressing: Add the balsamic vinegar, olive oil, salt to taste, pepper, brown sugar and parsley leaves. Now in a bowl add the chopped tomatoes, cucumber and add the dressing made above. Keep this in the refrigerator to chill for half hour. Take the cous cous on a plate and add the vegetable dressing over the cous cous. Add the other garnishing items like pine nuts, olives, flax seeds, pumpkin seeds, pomegranate. Serve it chilled.

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