Couscous Parsnip Salad À La Barbyer

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 cup couscous
  • 5 medium mushrooms, fresh
  • 3 m. Parsnip (s)
  • 3 medium carrot (s)
  • 3 bell pepper (s)
  • 3 shallot (s)
  • 1 clove garlic
  • 0.25 teaspoon ¼ hot peppers, dried
  • 0.5 ½ lime (s), the juice from it
  • olive oil
  • salt
  • pepper
  • soy sauce
  • 250 g feta cheese
Couscous Parsnip Salad À La Barbyer
Couscous Parsnip Salad À La Barbyer

Instructions

  1. Prepare the couscous according to the instructions on the packaging and allow to cool. Cut the parsnips and carrots into cubes and cook with a pinch of salt until firm to the bite and let them cool down too.
  2. During this time, prepare the mushrooms and peppers and cut them into cubes. Wash the shallots and cut into small rings. Put the prepared vegetables in a bowl. Add the couscous, carrots and parsnips after cooling.
  3. Peel the garlic clove and press it through the garlic press. Add the olive oil, peppers, the juice of half a lime and mix everything well. Then season with salt, pepper and soy sauce.
  4. At the very end, cut the feta cheese into cubes and carefully fold it into the salad.
  5. Let the salad soak for a while. If necessary, season to taste.
  6. This salad tastes very good with baked fish, but it is also quite tasty with grilled fish.

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