Red and green salad with couscous and goat cheese

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 1
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. 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. 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. 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. 4

    Clean, wash and slice the celery.

  5. 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. 6

    Add the remaining goat's cheese.

Nutrition Facts

KCAL
570 kcal
CARBS
46 g
FATS
36 g
PROTEINS
14 g