Couscous Salad
2016-05-23
Summer is coming! And what’s better than a fresh salad on a warm, sunny day? This delicious salad is perfect on its own or as a side dish. Packed with lots of summer veggies, this rainbow of colour and flavour will definitely make your taste buds explode and brighten up your day!
Salad
- 200 g couscous
- 1 red pepper (ca. 150g)
- 1 yellow pepper (ca. 150g)
- ½ cucumber (ca. 200g)
- juice of one lemon
- pinch of salt
- pinch of pepper
- 2 tbsp olive oil & 5 thyme sprigs (
- 10 cherry tomatoes (ca. 20g/tomato)
- 5 radishes
- 1 spring onion
- 1 bunch of green asparagus; cut into bite sized pieces (ca. 500g)
- fresh herbs (I used: parsley, mint,
Orange ginger dressing
- 1 orange
- 2 tbsp olive oil
- 1 tbsp fresh grated ginger
- 120 ml pure orange juice
- 1 tbsp aceto balsamico
- a pinch of sea salt & black pepper
Salad
- Cook couscous in a saucepan; let it cool
- Meanwhile prepare all your vegetables, wash and cut them into small pieces
- Pour olive oil into a pan, heat on medium flame; gently roast the green asparagus and thyme sprigs (turn often – takes about 8minutes); flavour with salt and pepper
- Put all the vegetables into a large bowl, add couscous and mix until well combined
- Add lemon juice, fresh herbs and seasonings then pour over orange ginger dressing and toss together
- Enjoy!
Dressing
- Peel and cut the orange into small pieces
- Put all the ingredients in a food processor and blend until smooth
Carbs per serving: ca. 53g
Recipe makes 4 servings
Want to submit a recipe to us? Email us at hello@beyondtype2.org!
