COUSCOUS SALAD

Name: How to cook COUSCOUS SALAD - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Dapoer-Indonesia @ us

COUSCOUS SALAD

November 1st is a WORLD VEGAN DAY… so I tried to make some food that isn't only for Vegetarians, but also healthy for everyone. This time I cooked "COUSCOUS SALAD". I got this recipe after searching information from many sources on the internet. Throw together a filling and fragrant couscous salad for a vegetarian lunchbox meal, or double it for a buffet.

Ingredient

Food ration :

5 servings

Cooking time :

30 mins

135 gr

couscous

190 gr

sweet corn kernels, boiled briefly and then drain

150 gr

red beans, boiled until tender and then drain

375 ml

vegetable broth

3 cloves

garlic, minced

50 gr

onion, chopped

1 tsp

cumin powder

1/4 tsp

cayenne pepper chopped

to taste

Salt and pepper

5 stalks

celery, chopped

50 gr

almonds, roasted/oven and roughly chopped

30 gr

red paprika/morrón, cut into cubes

30 gr

green paprika/morrón, cut into cubes

1 tbsp

honey

3 tbsp

lemon juice

Cooking instructions

* Step 1

Heat a little (1 tsp) oil over medium heat, then stir onion and garlic until lightly browned.

* Step 2

Add couscous and vegetable broth. Season with cumin, cayenne pepper, salt, and pepper.

* Step 3

Bring the mixture to a boil, reduce heat. Simmer until couscous is tender and broth is absorbed. Add corn and beans, toss to mix evenly and cook briefly then set aside.

* Step 4

Heat a little oil and saute paprika until slightly browned, add a little salt and pepper. Turn off the heat, add honey and lemon juice. Mix well, set aside.