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🥗 Couscous Salad with Strawberries and Feta

341 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 300 ml
• couscous 200 g
• cucumbers 0.5 pc.
• strawberries 150 g
• vegan shepherd's delight 150 g
• parsley, fresh 15 g
• mint, fresh 15 g
• lemons 1 pc.
• olive oil 2 tbsp
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Pour the boiling broth over the couscous in a bowl.
3. 3. Cover the bowl with cling film.
4. 4. Let the couscous swell for about 10 minutes.
5. 5. Wash the cucumber thoroughly.
6. 6. Remove the ends of the cucumber.
7. 7. Cut the cucumber into small cubes.
8. 8. Wash the strawberries.
9. 9. Remove the stems from the strawberries.
10. 10. Cut the strawberries into quarters.
11. 11. Crumble the feta cheese into small pieces with your hands.
12. 12. Wash the parsley and the mint.
13. 13. Shake the herbs dry.
14. 14. Finely chop the parsley and the mint.
15. 15. Wash the lemon.
16. 16. Cut the lemon in half.
17. 17. Squeeze the juice from the lemon.
18. 18. Mix all ingredients in the bowl with the olive oil.
19. 19. Season the salad with salt and pepper.
20. 20. Serve the couscous salad on plates.
21. 21. Garnish the salad with mint.
22. 22. Serve the salad.

Nutrition per serving

• kcal: 341
• Protein: 13 g · Fett/Fat: 14 g · Carbs: 43 g