Spring couscous

Name: Spring couscous
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: quick recipes
Ingredients: 40 g sunflower seeds; 180 g feta; 150 g frozen peas; 1 bunch radishes; 200 g mini cucumbers; 1 tbsp coarse-grain mustard; 5 tbsp olive oil; 2 tbsp white balsamic vinegar; 150 g couscous; 1 tsp salt; 2 tbsp lemon juice; a little pepper; 1 bunch herbs

main dish quick recipes Spring

Total: 20 min. | Active: 20 min.

vegetarian

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Welcome spring with this couscous recipe that is fresh, crunchy, light and full of flavour. The crisp vegetables, fresh herbs and aromatic dressing will bring colour and energy to your plate. When the days get warmer, this recipe is perfect for a picnic at the pool, an evening meal outdoors or as a packed lunch on a hike.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 portions

Couscous
150 g	couscous
1 tbsp	olive oil
½ tsp	salt
150 g	frozen peas
3 ½ dl	water, boiling

Dressing
1 tbsp	coarse-grain mustard
2 tbsp	lemon juice
2 tbsp	white balsamic vinegar
4 tbsp	olive oil
½ tsp	salt
a little	pepper

Salad
40 g	sunflower seeds
1 bunch	herbs (e.g. parsley, dill, mint), finely chopped
1 bunch	radish, cut into eighths
200 g	mini cucumbers, in slices
180 g	feta, crumbled

How it's done

Couscous

Mix the couscous, oil and salt in a bowl, add the peas. Pour the water over the couscous, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the pepper.

Salad

Toast the sunflower seeds in a frying pan without oil until golden brown, allow to cool slightly. Add the dressing, sunflower seeds, herbs, radish, cucumbers and feta to the couscous, mix.

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