Couscous salad with mussels

Couscous salad with mussels

Total: 30 Min. | Active: 30 Min.
lactose-free
Nutritional value / person: 334 kcal
, Fat: 17 g
, Carbohydrate: 328 g
, Protein: 10 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Couscous

100 g couscous
250 g celery, thinly sliced
50 g dried tomatoes in oil, drained, cut into strips
¼ tsp salt
2 dl water, boiling

Salad dressing

3 tbsp white balsamic vinegar
4 tbsp olive oil
1 bunch flat-leaf parsley, finely chopped
salt and pepper to taste
1 apple, diced

Mussels

500 g mussels (moules)
1 tbsp olive oil
1 garlic clove, pressed
½ dl gin
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How it's done

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Couscous

Place the couscous, celery, tomatoes and salt in a bowl, add the water. Cover and leave to stand for approx. 5 mins. Separate the couscous with a fork.

Salad dressing

Combine the balsamic, oil, parsley, salt and pepper. Mix the dressing and diced apple in with the couscous.

Mussels

Scrub the mussels thoroughly under cold running water. Use scissors to cut off the beard where necessary. Discard any mussels that are already open as these are inedible. Heat the oil in a wide pan. Add the garlic, sauté for approx. 1 min., add the mussels, cover and cook for approx. 1 min. Pour in the gin, cover and simmer for approx. 4 mins. until the mussels open, stirring once. Discard any mussels that have not opened as these are inedible. Pour the mussel water through coffee filter paper, retain the liquid, add to the salad along with the mussels.

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