Autumn Couscous Salad
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 small onion (s), red
- 300 g Hokkaido pumpkin (se)
- 1 apple
- 250 g couscous, cooked
- 1 teaspoon thyme
- 1 teaspoon rosemary
- salt and pepper
- 1 teaspoon parsley, chopped
- 2 tablespoon olive oil
- 1 clove garlic
- 0.5 ½ lemon (s) or lime, the juice it
Print Recipe
Pin Recipe Instructions
- Cook the couscous according to the instructions on the packet.
- Peel the red onions and cut into wedges. Dice the Hokkaido. Place both on a baking sheet, drizzle with 1 tablespoon of olive oil and season with salt, pepper, rosemary and thyme.
- Bake in the oven preheated to 180 ° C for about 15-20 minutes.
- In the meantime, stir the marinade. Mix in the remaining olive oil, lemon juice, parsley, finely chopped clove of garlic, salt and pepper.
- Take the vegetables out of the oven and let them cool down a little. Then mix with the cooked couscous and the leafy apple and pour the marinade over them. Stir it and let it steep for a short time if necessary.
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