Summary

Ingredients

• 1 cup couscous
• 1 cup water
• 1 bell pepper (s)
• 1 eggplant (s)
• 1 zucchini
• 1 small Can (s) tomato (s), dried
• 1 small Can (s) artichoke (s)
• 1 small Can corn
• 1 mozzarella
• 1 handful mushrooms (eggerline)
• 1 handful cocktail tomatoes
• 50 g rains, mixed (pumpkin seeds, pine nuts, sunflower seeds)
• 1 bunch rocket
• 2 cloves garlic
• olive oil
• Balsamic vinegar
• Tomato paste
• salt and pepper
• 1 avocado (s)
• oregano

Print Recipe Pin Recipe

Instructions

1. Dice the peppers, cut the aubergine, zucchini and mushrooms into small slices. Put everything in a plastic bag with a dash of balsamic vinegar, a dash of olive oil and a pinch of salt. Shake well, spread on a baking sheet and put in the oven at 180 ° C. When it is lightly browned (after 15-20 minutes) take it out of the oven and let it cool down.
2. Chop the mozzarella, a handful of cocktail tomatoes, the artichokes and the sun-dried tomatoes. Briefly toast the grain mix in a small coated pan without fat and allow to cool. Put everything together with the corn and rocket in a large bowl.
3. For the dressing, whisk together a dash of olive oil, a dash of balsamic vinegar, a dollop of tomato paste, a crushed clove of garlic, oregano and salt. Pour the dressing over the salad and chill for half an hour.
4. For the guacamole, mash an avocado and a clove of garlic. Cut 3 cocktail tomatoes very finely and add. Season the whole thing with salt and pepper.
5. Pour a cup of boiling water over a cup of couscous and let it soak for 10 minutes. Arrange the salad around the couscous and serve with a little guacamole.