Red and green salad with couscous and goat cheese

Name: Red and green salad with couscous and goat cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Couscous; 2 Carrots; 5 Stem(s) Parsley; 1 TABLESPOON Sunflower oil; 100 ml Orange juice; 3 TABLESPOONS light balsamic vinegar; 7-10 Tbsp freshly ground pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 3 (approx. 150 g) stalks of celery; 2 (125 g each) Bag Florette Duo "Red & Green; 400 g Fresh goat cheese

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Couscous
2 Carrots
5 Stem(s) Parsley
1 TABLESPOON Sunflower oil
100 ml Orange juice
3 TABLESPOONS light balsamic vinegar
7-10 Tbsp freshly ground pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
3 (approx. 150 g) stalks of celery
2 (125 g each) Bag Florette Duo "Red & Green
400 g Fresh goat cheese

Directions

1
Bring 200 ml water and 1/2 tsp. salt to the boil, pour over the couscous. Let it swell for about 5 minutes. Then loosen up with a fork and let cool down.
2
Clean and peel the carrots and cut them into thin diagonal slices. Wash parsley, shake dry, pluck leaves from the stalks and chop finely, except for a little to garnish.
3
Heat sunflower oil in a pan, sauté carrots for about 2 minutes, add orange juice and vinegar, add parsley and season with salt, pepper and sugar. Stir in olive oil.
4
Clean, wash and slice the celery.
5
Mix couscous, celery, salad and carrots with vinaigrette. Arrange salad on plates. Use a tablespoon to cut off approx. 8 dumplings from the goat's cream cheese and spread them on the plates. Garnish with parsley and sprinkle with pepper.
6
Add the remaining goat's cheese.