Couscous – Mediterranean Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g couscous, instant
- 250 ml broth, hot
- 1 small eggplant (s)
- 1 small zucchini
- 1 tablespoon olive oil
- 1 onion (s), red
- 3 cloves garlic
- 3 tablespoon olive oil
- 1 tablespoon oil (walnut oil)
- 1 lemon (s), add the juice from it
- 1 tablespoon vinegar
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1 bell pepper (s)
- 1 cucumber (s)
- 4 tomato (s), aromatic
- 0.5 ½ bunch parsley, smooth
- 0.25 ¼ bunch mint
- some cayenne pepper
- 1 teaspoon, leveled cumin, ground
- 1 teaspoon, leveled coriander powder
- some caraway powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pour the broth over the couscous, stir and leave to soak for 10 minutes. It should be nice and crumbly.
- In the meantime, clean the aubergine and zucchini, cut into small pieces, season with salt and pepper. Fry in olive oil in a hot pan for about 2 minutes until al dente. Add to the couscous.
- Cut the onion and garlic into fine cubes and mix in the couscous with the oils, lemon juice, vinegar and sauces.
- Cut the remaining vegetables and herbs into small pieces and mix in with the spices. Season to taste with salt and pepper.
- Put the salad in the fridge for at least 30 minutes. Season to taste again before serving and possibly add spices or lemon juice.
- Tip: You can also use ready-made couscous seasoning or some Raz el Hanout. It gets even fresher if you sprinkle some freshly cut mint on each serving.
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