Couscous salad

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
4.3 6
Fruit in a spicy salad? Oh yes, the strawberries fit perfectly into the mix of cereal semolina, carrots and avocado
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 9 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 250 g Couscous
  • 60 g Pine nuts
  • 2 Carrots
  • 1 Onion
  • 2 TABLESPOONS Sugar
  • 7-10 Tbsp Pepper
  • 1 bunch of parsley
  • 350 g Strawberries
  • 1 Avocado
  • 2 Lemons (including 1 organic)

Directions

  1. 1

    For the couscous, boil 400 ml water, 2 tablespoons of oil and 1 teaspoon of salt in a pot. Sprinkle in the couscous. Remove the pot from the stove. Cover the couscous and let it swell for about 5 minutes.

  2. 2

    Roast the pine nuts in a pan without fat until golden brown, take them out. Peel, wash and cut carrots into small cubes. Peel and finely dice the onion. Heat 1 tablespoon of oil in a frying pan. Fry the carrots for 2-3 minutes. Add the onion and continue steaming for about 2 minutes. Sprinkle with 2 tbsp. sugar and caramelise slightly. Remove from heat and season with salt and pepper.

  3. 3

    Wash the parsley and shake dry. Pluck off leaves and chop finely. Wash, clean and chop the strawberries. Cut avocado in half, remove seeds. Remove the flesh from the skin and chop finely. Wash organic lemon hot and grate dry. Finely grate the peel. Squeeze both lemons.

  4. 4

    Whisk lemon juice and zest, salt and pepper in a large bowl. Add 6 tbsp. oil. Mix carrots, parsley, strawberries, avocado and vinaigrette. Loosen the couscous with a fork and mix in carefully. Season salad with salt and pepper and let it stand for a short time.

Nutrition Facts

KCAL
610 kcal
CARBS
49 g
FATS
41 g
PROTEINS
7 g