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Couscous is my go-to ingredient whenever I'm looking for a quick, healthy lunch. You can add almost anything to couscous to jazz it up – fresh strawberries, for example. As the best Swiss strawberries are finally in season, they are an absolute must for lunch, too. The sweetness of the strawberries combined with the mint and balsamic is definitely worth sampling.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Bring the couscous to the boil with the bouillon, remove the pan from the heat, cover the couscous and leave to absorb for approx. 7 mins. Cut half of the strawberries into quarters, mash the rest with a fork, add to the couscous along with the remaining ingredients.
Combine the oil and vinegar, season, mix in the mint. Add the dressing to the salad, mix everything together, leave to infuse for approx. 10 mins. Season once more before serving, if necessary.
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