Chef couscous salad

Name: Chef couscous salad
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 Garlic clove; 4 TABLESPOONS Orange juice; 2 TABLESPOONS Fruit vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp ground cumin; 80 g Couscous; 80 g Red cabbage; 1 (approx. 100 g) large carrot; 1/2 bunch Parsley; 50 g roasted and salted peanuts

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 Garlic clove
4 TABLESPOONS Orange juice
2 TABLESPOONS Fruit vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
7-10 Tbsp ground cumin
80 g Couscous
80 g Red cabbage
1 (approx. 100 g) large carrot
1/2 bunch Parsley
50 g roasted and salted peanuts

Directions

1
For the always-ready marinade, peel the garlic and chop finely. Pour orange juice, vinegar and oil into a hot rinsed glass with a twist-off lid. Shake vigorously, season with salt, pepper and 1 asp. cumin.
2
For the salad, pour the couscous into a container with a lid (approx. 500 ml capacity). Clean, wash and finely dice the cabbage. Peel and grate the carrot. Parsley
3
Layer cabbage, carrots, parsley and nuts on the couscous. Close the glass. Put it in a cold place.
4
During the lunch break, boil 100 ml of water in a kettle. Pour over the salad ingredients in the pot. Leave to swell for 5-10 minutes. Pour onto a plate, shake the marinade briefly and drizzle over it.