Mint couscous salad with cottage cheese

Name: Mint couscous salad with cottage cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 250 g Couscous (instant); 7-10 Tbsp Juice of 1-2 limes (4-6 tablespoons); 1 Cucumber; 2 Spring onions; 1 small romaine lettuce; 1 bunch of spearmint; 1 Garlic clove; 200 g Cottage cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

Often barbecue salads are so powerful that there is hardly any room left for the delicacies from the grill. An aromatic and quick to prepare exception is this couscous salad!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
250 g Couscous (instant)
7-10 Tbsp Juice of 1-2 limes (4-6 tablespoons)
1 Cucumber
2 Spring onions
1 small romaine lettuce
1 bunch of spearmint
1 Garlic clove
200 g Cottage cheese

Directions

1
For the salad, boil a good 1/4 l water with approx. 1/2 teaspoon salt and 1 tablespoon oil. Stir in couscous. Remove from the heat and let it swell covered for about 5 minutes. Then loosen with a fork. Season with lime juice.
2
Clean, wash, core and finely dice the cucumber. Leek onions clean, wash and cut into fine rings. Clean, wash and drain the salad. Halve and cut into fine strips. Wash mint, shake dry and pluck off the leaves.
3
Coarsely chop 3/4 of the mint and chop the rest very finely.
4
Peel garlic, chop coarsely and crush finely with a fork. Mix cottage cheese with garlic, finely chopped mint and 1 tablespoon of oil.
5
Mix couscous with cucumber, spring onions, lettuce strips and coarsely chopped mint. Spread cottage cheese on the salad.