Couscous salad with carrot, cauliflower, parsley and cranberries

Name: Couscous salad with carrot, cauliflower, parsley and cranberries
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Couscous; 800 g Cauliflower; 3 TABLESPOONS Oil; 2 Carrots; 100 ml Orange juice; 1 TABLESPOON Vinegar; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1/2 bunch Parsley; 50 g dried cranberries

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Couscous
800 g Cauliflower
3 TABLESPOONS Oil
2 Carrots
100 ml Orange juice
1 TABLESPOON Vinegar
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1/2 bunch Parsley
50 g dried cranberries

Directions

1
Bring 200 ml water and 1/2 teaspoon salt to the boil in a covered pot. Remove from the heat, stir in the couscous and let it swell covered for about 5 minutes. Loosen up with a fork and let cool down.
2
Cut the florets from the cauliflower, wash and simmer in boiling salted water for about 5 minutes. Drain the cauliflower, rinse with cold water and drain well. Heat 2 tablespoons of oil in a frying pan. Add the cauliflower and fry for 3-4 minutes, turning until golden brown.
3
Peel the carrots and cut them diagonally into thin slices. Heat 1 tablespoon of oil in a pan and sauté the carrots in it, deglaze with orange juice and simmer for about 3 minutes. Drain the carrots and collect the orange juice.
4
Let the carrots and orange juice cool down. Remove 3 tablespoons of orange juice, mix vinegar, salt and pepper. Fold in olive oil in portions.
5
Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Mix prepared vegetables, cranberries, parsley and dressing. Season again with salt and pepper.