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🍽️ Oriental Couscous Salad

421 kcal · 30 min · 4 servings

Ingredients

• 300 g Couscous (instant)
• 600 ml Vegetable broth (hot)
• 2 Zucchini
• 2 Spring onions
• 60 g dried Apricots
• 3 tbsp Olive oil
• 30 g Raisins (2 tbsp)
• 20 g Pine nuts (2 tbsp)
• 2 tbsp Lemon juice
• 1 tsp Honey
• 4 tsp Mint
• Chili flakes

Instructions

1. 1. Put the couscous into a bowl.
2. 2. Pour boiling vegetable broth over the couscous.
3. 3. Let the couscous swell for about 10 minutes.
4. 4. Let the couscous cool down completely.
5. 5. Wash the zucchini thoroughly.
6. 6. Remove the hard ends of the zucchini.
7. 7. Cut the zucchini into small cubes.
8. 8. Wash the spring onions.
9. 9. Remove the dry tips of the spring onions.
10. 10. Slice the spring onions into thin rings.
11. 11. Slice some of the green parts of the spring onions into thin strips.
12. 12. Save these strips for garnishing later.
13. 13. Cut the apricots into small cubes.
14. 14. Heat the oil in a frying pan.
15. 15. Add the diced zucchini to the hot pan.
16. 16. Add the spring onion rings to the pan.
17. 17. Add the apricot cubes to the pan.
18. 18. Add the raisins to the pan.
19. 19. Add the pine nuts to the pan.
20. 20. Sauté the ingredients over high heat for 3 minutes.
21. 21. Remove the pan from the heat.
22. 22. Stir 4 tablespoons of water into the pan mixture.
23. 23. Let the pan mixture cool down.
24. 24. Mix the cooled pan mixture with the couscous.
25. 25. Add the lemon juice.
26. 26. Add the honey.
27. 27. Season the salad with lemon juice and honey to taste.
28. 28. Divide the salad among four small bowls.
29. 29. Wash the mint.
30. 30. Shake the mint dry.
31. 31. Garnish the salad with the mint.
32. 32. Sprinkle chili flakes over the salad.
33. 33. Sprinkle the thin spring onion strips over the salad.

Nutrition per serving

• kcal: 421
• Protein: 13 g · Fett/Fat: 12 g · Carbs: 64 g