Couscous salad with peanut sauce
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp Salt
- 150 g Couscous (pre-cooked durum wheat semolina)
- 150 g Sweet peas
- 3 Shallots
- 1 Garlic clove
- 150 g Oyster mushrooms
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1/2 Frisée salad
- 100 ml Chicken broth
- 2 TABLESPOONS Peanut cream
- 1 TABLESPOON Vinegar Essence
- 1 TABLESPOON Soy sauce
- 1 TABLESPOON Honey
- 7-10 Tbsp Sambal Oelek
- 4 TABLESPOONS Sesame Oil
- 50 g roasted, salted peanut kernels
Directions
- 1
Bring 150 ml water and a little salt to the boil. Sprinkle in couscous and let it swell for about 5 minutes. In between, loosen up several times with a fork. Let it cool down. Clean, wash and possibly halve the sugar snap peas.
- 2
Blanch in boiling salted water for about 5 minutes. Peel shallots and garlic. Cut shallots into slices, press garlic through the garlic press or chop very finely. Clean the mushrooms with a brush. Fry the mushrooms, shallots and garlic briefly in hot oil. Season with salt and pepper. Clean and wash the frisée and pluck into bite-sized pieces. For the sauce, warm the stock, peanut cream, vinegar, soy sauce and honey while stirring. Stir in Sambal Oelek and sesame oil.
- 3
Season with salt and pepper. Clean and wash the frisée and pluck into bite-sized pieces. For the sauce, warm the stock, peanut cream, vinegar, soy sauce and honey while stirring. Stir in Sambal Oelek and sesame oil. Let the sauce cool down. Arrange the ingredients on a plate, pour the sauce on top
Nutrition Facts
340 kcal
14 g
28 g
9 g
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