Couscous Confetti Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g couscous, lare Israeli one
- 2 bell peppers, red, yellow, or orange
- 1 handful apricot (s), dried
- 1 handful raisins
- 1 handful tomato (s), dried, pickled in oil
- 1 handful cranberries
- 0.25 ¼ bunch coriander, or Thai basil, or parsley
- 2 spring onion (s)
- 2 handfuls almond (s), chopped
- 1 sachet arugula
- 1 splash lemon or lime juice
- 1 pinch (s) pepper
- 2 handfuls sugar
- 100 ml vinegar (fruit)
- 1 teaspoon salt
- 1 teaspoon mustard, hot
- 1 teaspoon onion powder
- 1 tablespoon poppy seeds
- 75 ml olive oil, or oil from the pickled tomatoes
Print Recipe
Pin Recipe Instructions
- Cook the couscous in salted water.
- In the meantime, cut the peppers into small cubes. Chop the apricots, raisins, tomatoes and cranberries into small pieces. Cut the coriander into small pieces. Cut the spring onions into slices. Mix everything with the cooked, still hot couscous. Add the rocket too. The raw ingredients should be warmed up and soft by the still hot couscous.
- For the sauce, mix the lemon juice, pepper, salt, sugar, vinegar, mustard, onion powder, poppy seeds and oil with the magic wand or in a blender until it becomes a thick sauce.
- Mix the sauce with the couscous.
- Serve warm or cold.
- The salad is also very suitable for using leftovers. You can omit or add a lot, depending on your taste, e.g. some cayenne pepper, or fresh instead of dried tomatoes - only the couscous should be the big Israeli one.
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