Couscous Salad

Couscous Salad

For couscous salad, first pour couscous wheat semolina into a bowl. Pour 0.2 litres of boiling vegetable broth over it. Let it swell for 5 minutes. Loosen up with a fork. Peel and dice the mango and mix it into the couscous salad. In a pan melt brown cane sugar while stirring. Deglaze with white wine vinegar. Add remaining vegetable stock. Stir until the sugar is dissolved. Mix into the couscous salad. Finely dice shallots, onion, garlic and ginger. Sauté in sesame oil. Dice yellow, green and red peppers. Add and braise. Mix the vegetables into the couscous salad. Season with chilli powder. Fry the pine nuts in a pan. Sprinkle over the salad just before serving.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
572 kcal
83 g
12 g
22 g

(C)opyright by Marions Kochbuch