| Type | Per person |
|---|---|
| Energy | 685 kcal |
| Fat | 20 gr |
| of which saturated | 3 gr |
| Carbohydrates | 100 gr |
| of which sugars | 38 gr |
| Fibres | 15 gr |
| Protein | 20 gr |
| Salt | 0.31 gr |
Red couscous salad
Main course
2 persons
20 - 30 min
With seasonal products
170gr vegetables p.p. & 200gr fruit p.p.
Ingredients
2 persons
| 2 spring onions or shallots |
| 10 sprigs of fresh coriander |
| 2 red peppers |
| 175g whole-wheat couscous |
| 400g fresh pineapple |
| 1/2 tablespoon red curry paste |
| 1 tablespoon olive oil |
| 50g unsalted cashew nuts |
Preparation
1. Soak the couscous according to instructions on the packet.
2. Clean the spring onions and cut them into rings or chop the shallots.
3. Wash the peppers, remove seeds and cut into thin strips.
4. Finely chop the coriander.
Coarsely chop the cashew nuts.
6. Peel the pineapple thickly, remove the hard core and cut the flesh small.
7. Gently heat the olive oil over low heat in a frying pan. Gently fry the spring onion or shallot in the oil for 1 minute and mix in the red curry paste.
8. Mix all ingredients well in a large bowl. You can serve the salad lukewarm right away or leave it to stand for an hour and then serve it cold. Enjoy!
Serving tip: Fill a bowl with half the salad. Press it with the rounded side of a spoon and dump it on a plate to create a nicely shaped mound of couscous salad. Do the same on a second plate. Spoon the rest of the salad around it.
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Nutritional values
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