Couscous salad with Gouda bacon skewers

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Heat the stock. Put the couscous in a pot and pour the boiling broth over it. Cover and let it simmer for about 5 minutes, mixing several times with a fork. Then stir in olive oil.

2. 2

   Meanwhile roast the almonds in a pan without fat, take them out. Let it cool down a little and then chop it roughly. Clean and wash spring onions and cut into fine rings. Wash and clean the cucumber, quarter it lengthwise and cut it into fine pieces. Wash mint and parsley, shake dry, pluck leaves from the stalks and cut into strips. Wash and halve the apricots, remove stones and cut the flesh into slices.

3. 3

   For the vinaigrette, wash 1 lemon thoroughly, grate dry, finely grate the peel. Halve the lemon. Squeeze juice from 1 1/2 lemons. Mix lemon peel, lemon juice, sugar, salt, pepper and cumin. Mix couscous, spring onions, cucumber, herbs, apricots and almonds. Pour vinaigrette over it. Mix and leave to stand

4. 4

   Wash meat, dab dry, cut lengthwise into very thin strips. Put on skewers. Heat oil in two portions in a large frying pan, fry skewers for about 2 minutes while turning. Season with salt, pepper and paprika. Keep warm

5. 5

   Arrange salad and skewers on a plate. Serve garnished with lemon slice. Greek yoghurt tastes good with it

Nutrition Facts

KCAL
700 kcal

CARBS
48 g

FATS
39 g

PROTEINS
39 g