Summer couscous bowl

Summer couscous bowl

Total: 25 min. | Active:
vegetarian, healthy and balanced
Nutritional value / person: 430 kcal
, Fat: 23 g
, Carbohydrate: 40 g
, Protein: 12 g

Ingredients

4 person

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

150 g couscous
½ tsp salt
3 ¾ dl water, boiling

Fennel

2 tbsp olive oil
2 fennel, quartered, thinly sliced
½ tsp salt
a little pepper
250 g mixed berries (e.g. raspberries, blueberries, currant)
4 sprig basil, leaves torn off

Bowl

3 tbsp white balsamic vinegar
3 tbsp olive oil
¼ tsp salt
a little pepper
½ charentais melon, cut into wedges
1 Mozzarella di bufala (buffalo mozzarella) (approx. 150 g), torn into pieces
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How it's done

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Couscous

Mix the couscous and salt in a bowl, pour the boiling water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.

Fennel

Heat the oil in a non-stick frying pan. Add the fennel, fry for approx. 5 mins., stirring occasionally, season. Remove, allow to cool slightly, mix with the berries and basil.

Bowl

Whisk the vinegar and oil, season. Serve the couscous, fennel, melon and mozzarella in bowls, drizzle with the dressing.

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