Light and tasty - The couscous salad

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Off to the lake for a swim, but you're already hungry? Try our vegetarian couscous salad and the bad mood is already gone. Especially good about it, it also tastes cold and is wonderful for sharing. A wonderful vegetarian dish with lots of vitamins. The possibilities to adapt to your own taste are endless.

Zutaten

• 1 zucchini

• 1 tomato

• 1/2 bell bell pepper

• 1/4 cucumber

• 20g raspberries

• 20g feta

• 50g chanterelles

• 1 cup couscous

• 1 cup vegetable broth

• Lime juice and lime zest

• Some grapefruit juice

• Some white cabbage

• Some mint and parsley

• Oil/Vinegar

• Salt/Pepper

Preparation

The shopping list sounds bad, but is the opposite. Simple, simple, couscous. First, put the cup of couscous in a bowl and pour a cup of hot vegetable broth over it. Place a cloth over it and let it sit until the couscous has absorbed all the liquid.

Meanwhile, cut the vegetables into bite-sized pieces. Sauté the mushrooms, cabbage and zucchini briefly. After the couscous is cooked through, we loosen it up with a fork. Then we add the vegetables to the bowl with the couscous.

After all the ingredients are well mixed, we add the dressing. Mix the oil and vinegar with the lime juice, lime zest and grapefruit juice and fold into the couscous. Season with salt and pepper and pluck the mint, and parsley to garnish the salad. Finished seasoned and decorated, we pack the salad and off we go to the bath.

Resumé

A perfect light dish. The vegetarian couscous salad is just awesome. You can pack it and spread it over several days. It fills you up well and tastes delicious as a cold side dish. Try it out and get inspired!

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

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FAQ

Can I make this salad ahead of time?

Yes, this salad actually tastes great after a few hours or even the next day, since the couscous absorbs the citrus dressing as it sits. Add the fresh herbs right before serving.

Can I substitute the chanterelles with another mushroom?

Yes, button mushrooms or oyster mushrooms both work well if chanterelles aren't in season. Sauté them briefly first to bring out their flavor before adding to the salad.

Is there a vegan version of this couscous salad?

Yes, simply leave out the feta or replace it with a plant-based feta alternative. The rest of the salad, including the raspberries and citrus dressing, is naturally vegan.