Upside-down couscous salad

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Mix the couscous and 1 pinch of salt, pour a good 150 ml of boiling water over it, cover and leave to swell for about 5 minutes. Clean, wash and cut the aubergine into small cubes. Season with salt and 1 pinch of sugar. Peel onions and cut into fine strips. Heat 2 tablespoons of oil in a frying pan. Fry the aubergines in it for about 4 minutes and take them out. Heat 1 tablespoon of oil in the frying fat. Fry the onions for about 3 minutes, sprinkle with 1 tbsp. sugar and caramelise.

2. 2

   Wash the lemon hot, dry it, grate half of the peel, halve the fruit and squeeze one half. Cut the remaining half into slices. Mix lemon juice with 2 tbsp. water, 1 tsp. sugar, salt and pepper. Fold in 3 tablespoons of oil. Drain the mozzarella. Sort the spinach, wash and shake dry.

3. 3

   Loosen up the couscous with a fork, divide into two glasses and sprinkle with vinaigrette. Layer the remaining ingredients in the glasses one after the other. Garnish with lemon slices and zest.

4. 4

   Stratify properly: Make sure you put the heavy ingredients in the bottom and the delicate ingredients in the top of the glass. In our case, on the left, add the couscous first, which will make it easier to get used to the dressing, and add the spinach last, so that it is not crushed. Shortly before eating, turn the well-closed glass upside down: so that the dressing mixes with all the ingredients.

5. 5

   With a side table for the sauce: The "food on the go" screw-on jar from Kilner (1 l) comes with a clever little gimmick: a stainless steel cup that you can fill with dressing, croutons or dip and hang in the glass opening under the lid until you eat. Tadaa, always everything crisp with you! Available at gartenzauber.com for 12,90 € plus shipping costs.

Nutrition Facts

KCAL
700 kcal

CARBS
60 g

FATS
40 g

PROTEINS
21 g