Couscous Salad Spicy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g couscous
- 500 ml water
- a bit salt
- 8 cocktail tomatoes
- 2 spring onion (s)
- 0.5 ½ cucumber (s)
- 2 carrot (s)
- 0.5 ½ zucchini
- 0.5 ½ bunch coriander, fresh
- 4 hot peppers, green
- 2 peppers, yellow and red
- 0.25 ¼ stock cube
- 2 tablespoon pepper, crushed
- Herbs
- 75 g sheep cheese or feta cheese
- some butter
- olive oil
- vinegar
- 0.5 bag ½ rocket
- Balsamic vinegar to drizzle over
Print Recipe
Pin Recipe Instructions
- Let the couscous soak in a bowl of salted water for five minutes. Then mix with a piece of butter.
- Chop the vegetables into small cubes and mix in a bowl. Mix in the pepper, salt, stock cube, coriander and herbs as desired.
- Mix the couscous and vegetables in a bowl. Spread the rocket on the plate, squeeze the couscous into small espresso cups and turn out onto the plate. Garnish with sheep`s cheese or pieces of feta at the end.
- Drizzle with olive oil and white balsamic vinegar before serving.
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