Couscous salad with plums

Couscous salad with plums

Total: 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 305 kcal
, Fat: 12 g
, Carbohydrate: 40 g
, Protein: 7 g


4 people


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:

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


2 limes, rinsed with hot water, dabbed dry, grated zest and juice
4 tbsp olive oil
1 tbsp Dried peppermint leaves, crushed
2 tsp fennel seeds, crushed
½ tsp salt
a little pepper
200 g celery, sliced
1 fennel, very thinly sliced
300 g mirabelle plums, halved, pitted
½ bunch peppermint, finely chopped
½ bunch basil, finely chopped
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How it's done

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


Combine the lime zest and juice with the oil, mint and fennel seeds, season, add to the couscous. Mix in the celery, fennel, plums, mint and basil.

Good to know
Serve with: Grilled cheese or grilled meat

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