We need to keep our vitamin intake up at the end of the winter, in particular. To help us out, I have come up with this vitamin-packed, colourful couscous salad! It's a veritable feast for the eyes! Spring is guaranteed to feel that little bit closer once you've tried this salad!
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
Empty the couscous into a bowl. Pour the boiling stock over the couscous, cover and leave to absorb for approx. 5 mins. Separate with a fork.
Mix the beetroot in with the couscous. Whisk together the lemon juice and oil, season. Add the dressing to the couscous, mix everything together, leave to infuse for approx. 10 mins. Divide the salad between 4 bowls.
Peel the oranges, cut into slices approx. 5 mm thick, spread on top of the couscous salad along with the dates and cottage cheese. Top with the mixed seeds.
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