Couscous salad with peppers, tomatoes and romaine lettuce with curd dip

Name: Couscous salad with peppers, tomatoes and romaine lettuce with curd dip
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 TEASPOONS (5 g each) Olive oil; 1 TEASPOON Curry Powder; 50 g Couscous; 30 g green and yellow pepper; some stem(s) Parsley; 6 cherry tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 (75 g) small head romaine lettuce; 1 tablespoon (10 g) Lemon juice; 75 g Low-fat curd; 1/2 TEASPOON Curcuma

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 TEASPOONS (5 g each) Olive oil
1 TEASPOON Curry Powder
50 g Couscous
30 g green and yellow pepper
some stem(s) Parsley
6 cherry tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 (75 g) small head romaine lettuce
1 tablespoon (10 g) Lemon juice
75 g Low-fat curd
1/2 TEASPOON Curcuma

Directions

1
Put 5 tbsp. water, 1 tsp. olive oil and 1/2 tsp. curry powder in a pot and bring to the boil. Remove from heat, stir in couscous and let it swell for about 2 minutes. In the meantime, wash the peppers and cut them into cubes. Wash parsley, pluck leaves and cut into strips. Add parsley and paprika to the couscous
2
Wash the cherry tomatoes, dab dry and cut a small cross in the top. Heat 1 teaspoon of oil in a frying pan, sauté the tomatoes in it until the skin begins to come off. Season with salt, pepper and 1 pinch of sugar
3
Clean and wash the romaine lettuce, pluck the leaves and let them drain. Fold lemon juice, tomatoes with oil and romaine lettuce into the couscous. Season the salad with salt and pepper and place in a bowl. Mix quark, curcuma and 1 teaspoon curry and season to taste with salt, pepper and sugar. Serve dip with the salad