Couscous salad

Name: Couscous salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 9 TABLESPOONS Oil; 250 g Couscous; 60 g Pine nuts; 350 g Carrots; 1 Onion; 2 TABLESPOONS + 1 pinch of sugar; 7-10 Tbsp Pepper; 1 collar Parsley; 350 g Strawberries; 1 (approx. 250 g) Avocado; 7-10 Tbsp grated peel + juice of 2 organic lemons

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
9 TABLESPOONS Oil
250 g Couscous
60 g Pine nuts
350 g Carrots
1 Onion
2 TABLESPOONS + 1 pinch of sugar
7-10 Tbsp Pepper
1 collar Parsley
350 g Strawberries
1 (approx. 250 g) Avocado
7-10 Tbsp grated peel + juice of 2 organic lemons

Directions

1
Bring 400 ml water, 1 teaspoon salt and 2 tablespoons oil to the boil. Add the couscous, remove from heat, cover and allow to swell for about 5 minutes, loosen up with a fork. Roast the pine nuts in a hot pan without fat until golden brown, remove. Clean, peel and wash the carrots, cut into small cubes. Peel and finely dice onion. Heat 1 tbsp.
2
oil in a frying pan. Fry the carrots for 2-3 minutes. Add the onion and continue steaming for about 2 minutes. Sprinkle with 2 tbsp. sugar and allow to caramelise slightly. Remove from the heat, season with salt and pepper and let cool off
3
Wash the parsley, shake dry. Pluck off leaves and chop finely, except for something to garnish. Wash, clean and chop the strawberries. Halve avocado and remove core. Remove the flesh from the skin and chop finely.
4
Whisk lemon zest and juice with salt, pepper and 1 pinch of sugar. Fold in 6 tbsp. oil in a thin stream. Mix all the salad ingredients with the vinaigrette in a large bowl, season to taste and allow to stand for a while. Garnish with parsley