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Today I’ll show you a new salad recipe made from couscous with fresh fruits, herbs and vegetables. Couscous consists of wheat semolina that is formed into fine balls. As a side dish, my couscous salad is very good at barbecues or as a party salad. Here I will show you how quickly and easily you can prepare this salad.
Couscous is well known and loved in oriental cuisine. It is often used in delicious stews made from vegetables or meat. It can also be combined with a delicious couscous salad. Whether for lunch in the office, as an accompaniment to fish and meat or as a small snack in between – this couscous salad is a delight with its wonderful freshness and the variety of colors. On top of that, it’s super light, quick to prepare and yet filling.
A couscous salad comes in many different and great combinations. My recipe combines creamy feta with fruity-fresh raspberries, juicy cucumber cubes, wonderful baby spinach and a note of mint. A little olive oil, salt and pepper complete the salad.
Nutritional Information per serving of Couscous Salad
Calories: 265 – Protein: 9g – Fat: 14g – 25g
Couscous Salat with cucumber, raspberries and feta
- 120g couscous
- 240ml water
- 1 tsp salt
- 1/2 cucumber
- 100g feta
- 100g baby spinach
- 100g raspberries
- 2 tbsp olive oil
- 1 squeeze lemon juice
- 1 sprig mint
- Step 1 Boil the couscous briefly in salted water, stirring, and then let it stand for 5-10 minutes. Meanwhile, roughly peel the cucumber and cut into small cubes. Dice the feta as well. Wash the baby spinach and the raspberries
- Step 2 then mix the couscous together with 2 tablespoons of olive oil, the diced ingredients, the baby spinach and the raspberries. Chop the mint and stir it in. Season to taste with lemon juice and pepper. )