Couscous salad

Name: Couscous salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 TABLESPOONS Orange juice; 1 TEASPOON Mustard; 4 TABLESPOONS Olive oil; 1/2 Cucumber; 1 red and yellow pepper; 1 Onion; 1 Garlic clove; 1 knife tip Cumin (cumin); 1 TEASPOON Turmeric; 400 ml Vegetable broth (instant); 250 g Couscous (durum wheat semolina); 15 g Butter; 50 g Pumpkin seeds; 1 collar Mint; 200 g Sheep's cheese

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 TABLESPOONS Orange juice
1 TEASPOON Mustard
4 TABLESPOONS Olive oil
1/2 Cucumber
1 red and yellow pepper
1 Onion
1 Garlic clove
1 knife tip Cumin (cumin)
1 TEASPOON Turmeric
400 ml Vegetable broth (instant)
250 g Couscous (durum wheat semolina)
15 g Butter
50 g Pumpkin seeds
1 collar Mint
200 g Sheep's cheese

Directions

1
Mix orange juice and mustard. Gradually fold in 3 tablespoons of olive oil. Wash the cucumber, rub dry and peel it in strips. Cut cucumber into fine cubes. Clean, quarter and seed the bell peppers.
2
Wash the peppers, dab dry and also finely dice them. Peel onion and garlic. Finely dice the onion. Press garlic through a garlic press. Heat 1 tablespoon of olive oil in a wide saucepan.
3
Sweat onion, garlic, cumin and turmeric in it. Deglaze with broth. Sprinkle in couscous and let it swell for 2 minutes. Add butter in flakes and let simmer for 3 minutes at low heat.
4
Meanwhile roast pumpkin seeds in a pan without fat. Wash the mint and shake dry. Pluck the leaves, except for a few for garnishing, from the stalks and chop finely. Add vinaigrette to the couscous and mix.
5
Paprika, cucumber, mint and pumpkin seeds carefully fold in. Crumble the feta cheese and sprinkle over it. Garnish with remaining mint.