Ingredients
Contains: Gluten, Celery, Sulphites
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 430.5
- total 1722.1
- Protein
- 10.2 g
- total 40.8 g
- Carbs
- 55 g
- total 220 g
- Fat
- 20.3 g
- total 81.2 g
Estimated · based on 10 of 12 ingredients
Method
- 1
- couscous200 g
- vegetable stock3 dl
Steam and fluff the couscous — Place the couscous in a large bowl and pour over the boiling vegetable stock. Cover and leave for 5 minutes, then fluff with a fork and let cool.
- 2
- couscous200 g
- cherry tomato200 g
- cucumber1
- black olives80 g
- sun-dried tomatoes60 g
- fresh parsley20 g
- fresh mint15 g
Add the vegetables — Add the cherry tomatoes, cucumber, olives, sun dried tomatoes, parsley, and mint to the cooled couscous.
- 3
- olive oil5 tbsp
- lemon juice3 tbsp
- saltto taste
- black pepperto taste
Dress and rest the salad — Whisk the olive oil and lemon juice with salt and pepper, pour over the salad, and toss thoroughly. Rest for 10 minutes before serving to let the flavours develop.
I made this
No photos yet — be the first to share yours.
Ratings & reviews
Write a reviewNo ratings yet — be the first to cook it.