Light couscous salad with mushrooms

Name: Light couscous salad with mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 50 g Couscous (hard white semolina); 7-10 Tbsp Turmeric; 7-10 Tbsp Salt; 50 g small mushrooms; 1 tsp (5 g) Olive oil; 7-10 Tbsp Pepper; 1 (30 g) Spring onion; 1/4 (65 g) red pepper; 1/2 bunch Parsley; 1 Garlic clove; 7-10 Tbsp Cumin; 1-2 teaspoons (5 g each) Lemon juice; 1 spearmint stem; 50 g Skimmed milk yoghurt; 1 tsp (5 g) Lime juice; 1/2 slice of lime

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

50 g Couscous (hard white semolina)
7-10 Tbsp Turmeric
7-10 Tbsp Salt
50 g small mushrooms
1 tsp (5 g) Olive oil
7-10 Tbsp Pepper
1 (30 g) Spring onion
1/4 (65 g) red pepper
1/2 bunch Parsley
1 Garlic clove
7-10 Tbsp Cumin
1-2 teaspoons (5 g each) Lemon juice
1 spearmint stem
50 g Skimmed milk yoghurt
1 tsp (5 g) Lime juice
1/2 slice of lime

Directions

1
Prepare the couscous in salted water seasoned with turmeric according to the instructions on the packet. Meanwhile clean and trim the mushrooms and halve them according to size. Heat the oil in a coated pan and fry the mushrooms for about 2 minutes, turning them over.
2
Season with salt and pepper. Pour couscous into a sieve, rinse with cold water and drain. Clean, wash and slice the spring onion. Halve peppers, remove seeds. Cut the bell peppers into strips.
3
Wash parsley, shake dry and, except for something to garnish, pluck leaves from the stalks and chop them. Peel the garlic and press it through a garlic press. Season couscous with salt, pepper, cumin and lemon juice.
4
Fold in parsley and prepared vegetables. Wash the mint, shake until dry, pluck the leaves from the stalk and cut into fine strips. Season yoghurt with salt, pepper and lime juice. Stir in mint.
5
Arrange the salad in a bowl and garnish with parsley. Arrange dip in a bowl and garnish with lime.