Preparing Cucumbers for Couscous Lentil Salad

Video Transcript

"On behalf of Expert Village I'm Laura Banford. I'm going to show you how to make some rock and pasta salad and some couscous lentil salad. Now we're going to prep our cucumbers. Cucumbers are an important part of this dish; I think I love cucumbers. We're going to use some small Persian cucumbers. You can use the English cucumbers which are the longer cucumbers that you find wrapped in plastic wrap in the grocery store. But I like these because they're thin skin and there are very few seeds and they are small you don't even have to cut the skin off and we're not going to. Cucumbers are great because they are always served raw which is nice and so they have a lot of crunch, lot of water not all that much flavor, it's more about the texture. I'm going to take our little Persian cucumbers (slice off the ends) and I like to peel them a little bit just down. I'm not going to peel them totally cause then they retain there nice bright green color to if you keep the skin on so I'm just going to slice them just like that. You take off the ends that away, it stands up nice and straight on your board. There's the smell such a refreshing smell of cucumbers have. I'm going to slice them pretty thin about an 1/8" wide I like to make them nice and uniform (do the next one) and join me in the next clip when we boil our couscous."