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🥗 Fresh Vegetable Couscous Salad

366 kcal · 30 min · 4 servings

Ingredients

• 400 ml vegetable broth
• 300 g couscous
• 0.5 cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 green bell pepper
• 2 spring onions
• 4 sprigs mint
• 1 lime
• 1 tbsp capers (jar)
• 2 tbsp olive oil
• chili salt
• pepper

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Place the couscous in a bowl.
3. 3. Pour the boiling broth over the couscous.
4. 4. Let the couscous swell for about 10 minutes.
5. 5. Fluff up the couscous with a fork.
6. 6. Let the couscous cool down completely.
7. 7. Peel half of the cucumber.
8. 8. Cut the cucumber into small cubes.
9. 9. Wash the bell peppers thoroughly.
10. 10. Halve the bell peppers.
11. 11. Remove the seeds and white inner membranes from the bell peppers.
12. 12. Cut the flesh of the pepper into small cubes.
13. 13. Wash the spring onions.
14. 14. Trim the spring onions (remove the root ends).
15. 15. Slice the spring onions into thin strips.
16. 16. Wash the mint.
17. 17. Shake the mint dry.
18. 18. Pluck the mint leaves from the stems.
19. 19. Set aside a few mint leaves for garnish.
20. 20. Chop the rest of the mint leaves.
21. 21. Squeeze the lime to extract the juice.
22. 22. Mix the cooled couscous with the cut vegetables.
23. 23. Add the capers to the mixture.
24. 24. Fold in the chopped mint.
25. 25. Add 2 to 3 tablespoons of lime juice.
26. 26. Add the oil.
27. 27. Season the salad with chili salt.
28. 28. Season the salad with pepper.
29. 29. Serve the salad in small bowls.
30. 30. Garnish the salad with the reserved mint leaves.

Nutrition per serving

• kcal: 366
• Protein: 11 g · Fett/Fat: 9 g · Carbs: 60 g