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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- At the very end, cut the feta cheese into cubes and carefully fold it into the salad.
- Let the salad soak for a while. If necessary, season to taste.
- This salad tastes very good with baked fish, but it is also quite tasty with grilled fish.
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