Couscous salad with antipasti vegetables

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 8
  • 7-10 Tbsp Salt
  • 9 TABLESPOONS Olive oil
  • 250 g Couscous
  • 500 g Courgette
  • 750 g colourful peppers
  • 1 kg small mushrooms
  • 500 g cherry tomatoes
  • 3 Garlic cloves
  • 7-10 Tbsp Pepper
  • 3 heaped Tbsp Sugar
  • 100 ml white balsamic vinegar
  • 1-2 TEASPOONS dried herbs of Provence
  • 1 Pot of basil

Directions

  1. 1

    Boil 1/4 litre of water. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Stir in the couscous, bring to the boil briefly, remove from the heat and allow to swell for 3 minutes. Clean and wash the vegetables. Clean and wash the mushrooms. Peel garlic, press through a garlic press.

  2. 2

    Cut zucchini into slices, peppers into pieces. Heat 2 tablespoons of oil in a pan. Fry the mushrooms, peppers and zucchini in it in portions. Season with salt and pepper. Melt the sugar in a pan. Add garlic. Mix vinegar and 200 ml water. Deglaze sugar with it. Cook until the sugar is dissolved. Simmer the pre-cooked vegetables for about 5 minutes. Season with dried herbs.

  3. 3

    Add garlic. Mix vinegar and 200 ml water. Deglaze sugar with it. Cook until the sugar is dissolved. Simmer the pre-cooked vegetables for about 5 minutes. Season with dried herbs. Fill couscous and tomatoes into a bowl. Add hot vegetables and the rest of the stock. Stir in 6 tablespoons of oil, cover and leave to stand for about 30 minutes. Wash the basil, pluck the leaves. Season salad again, fold in basil and serve

  4. 4

    Fill couscous and tomatoes into a bowl. Add hot vegetables and the rest of the stock. Stir in 6 tablespoons of oil, cover and leave to stand for about 30 minutes. Wash the basil, pluck the leaves. Season salad again, fold in basil and serve

  5. 5

    Waiting time approx. 30 minutes

Nutrition Facts

KCAL
280 kcal
CARBS
28 g
FATS
15 g
PROTEINS
7 g

Categories & Tags

Main Dishes