Light couscous salad with mozzarella

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Bring 100 ml water and 1 pinch of salt to the boil in a pan. Stir in the couscous, bring to the boil once. Remove from heat and let it cool down in the pan. Cook peas in little boiling salted water for about 3 minutes. Drain, rinse with cold water and let drain.

2. 2

   Roast pine nuts in a pan without fat until golden brown. Wash and slice the tomatoes. Peel and finely dice the shallot. Mix stock with 100 ml hot water. Stir in oil and vinegar. Mix in shallots. Season with salt, pepper and sugar. Wash the mint, dab dry, put something aside for garnishing. Cut the rest into fine strips and mix into the vinaigrette. Cut the mozzarella into slices.

3. 3

   Season with salt, pepper and sugar. Wash the mint, dab dry, put something aside for garnishing. Cut the rest into fine strips and mix into the vinaigrette. Cut the mozzarella into slices. Mix couscous with tomatoes and peas. Spread the mozzarella and pine nuts on top and drizzle with the vinaigrette. Garnish with set aside mint

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
480 kcal

CARBS
57 g

FATS
21 g

PROTEINS
14 g