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🍽️ Refreshing Couscous Salad with Mint and Peach

341 kcal · 30 min · 4 servings

Ingredients

• 150 g Quinoa
• Salt
• 150 g Couscous
• 6 tbsp dried Cranberries
• 1 Zucchini
• 3 Peaches
• 5 Spring Onions
• 1 Handful Mint
• 1 Orange (Juice)
• 1 Lemon (Juice)
• 4 tbsp Olive Oil
• Pepper (from the mill)

Instructions

1. 1. Bring about 300 milliliters of water with salt to a boil.
2. 2. Add the quinoa to the boiling water.
3. 3. Let the quinoa cook on low heat for about 15 minutes.
4. 4. Drain the quinoa if there is still water left.
5. 5. Let the quinoa cool down completely.
6. 6. Mix the couscous with the cranberries in a bowl.
7. 7. Pour 175 milliliters of boiling salted water over the couscous mixture.
8. 8. Let the couscous swell for about 10 minutes.
9. 9. Pour boiling water over the peaches.
10. 10. Shock the peaches immediately in cold water.
11. 11. Halve the peaches and remove the pits.
12. 12. Peel the skin off the peach halves.
13. 13. Cut the peach flesh into small cubes.
14. 14. Wash the zucchini thoroughly.
15. 15. Cut off the ends of the zucchini.
16. 16. Divide the zucchini lengthwise into four strips.
17. 17. Cut the zucchini strips into pieces about 1 centimeter thick.
18. 18. Wash the spring onions.
19. 19. Remove the tough ends of the spring onions.
20. 20. Cut the spring onions into fine rings.
21. 21. Wash the mint.
22. 22. Shake the mint dry.
23. 23. Chop the mint leaves coarsely.
24. 24. Mix the orange juice, lemon juice, oil, salt, and pepper in a small bowl.
25. 25. Place the cooled quinoa in a large serving bowl.
26. 26. Add the swollen couscous to the bowl.
27. 27. Add the zucchini pieces to the bowl.
28. 28. Add the peach cubes to the bowl.
29. 29. Add the spring onion rings to the bowl.
30. 30. Add the chopped mint to the bowl.
31. 31. Mix all ingredients in the bowl well.
32. 32. Pour the dressing over the salad.
33. 33. Toss the salad gently to distribute the dressing evenly.
34. 34. Let the salad marinate for at least 30 minutes.
35. 35. Season the salad with salt and pepper to taste.
36. 36. Serve the salad.

Nutrition per serving

• kcal: 341
• Protein: 8 g · Fett/Fat: 9 g · Carbs: 55 g