Description
Frischer Couscous-Salat mit lockerem Couscous, knackiger Gurke, saftigen Tomaten und aromatischen Kräutern. Zart, würzig, grün und rot leuchtend – ein leichter Genuss mit erfrischender Minznote.
Ingredients
Scale
- 50 g Couscous
- 100 ml Brühe
- 150 g Salatgurke
- 100 g Tomaten
- Salz
- 3 Frühlingszwiebeln
- ½ Bund Minze
- ½ Bund glatte Petersilie
- 2 EL Zitronensaft
- Pfeffer
- Zucker
- 2 EL Olivenöl
Instructions
- Begin by preparing the couscous: Place the couscous in a heatproof bowl. Bring the 100 ml of broth to a boil in a small saucepan or kettle. Pour the hot broth over the couscous, cover the bowl with a lid or plate, and let it sit for 7 minutes so the couscous can absorb the liquid and become tender. After 7 minutes, fluff the couscous with a fork to loosen the grains.
- Meanwhile, prepare the vegetables. Peel the cucumber, then cut it in half lengthwise. Use a spoon to scrape out the seeds from the center. Dice the cucumber into small cubes. Wash the tomatoes and cut them into equally small cubes. Combine the diced cucumber and tomatoes in a large mixing bowl and sprinkle lightly with salt. Toss gently and set aside.
- Trim the ends off the spring onions and remove any wilted outer layers. Slice the spring onions into thin rings, both the white and green parts. Add the sliced spring onions to the cucumber and tomato mixture and mix well.
- Rinse the mint and parsley thoroughly under cold water. Shake off excess water or pat dry with a clean kitchen towel. Remove the leaves from the stems and finely chop both the mint and parsley leaves. Set them aside.
- Make the dressing by placing the lemon juice in a small bowl. Add a generous pinch of salt, freshly ground pepper, and a pinch of sugar to balance the acidity. Pour in the olive oil and whisk the ingredients together until the mixture becomes a smooth and well-emulsified dressing.
- Add the fluffed couscous, chopped herbs, and dressing to the bowl with the vegetables. Use two large spoons to gently toss all the ingredients together until everything is evenly combined and coated with the dressing.
- Cover the salad bowl and let the couscous salad sit at room temperature for at least 10 minutes. This allows the flavors to meld and the couscous to absorb the dressing. Taste the salad after resting and adjust the seasoning with additional salt, pepper, or lemon juice as needed.
- Serve the couscous salad chilled or at room temperature. It makes a refreshing side dish or a light main course. Enjoy!
Notes
Couscous-salat can be stored in the refrigerator for 1 to 2 days. It tastes just as delicious the next day and is perfect for taking to work or enjoying as a make-ahead lunch. For the best flavor, let the salad sit for at least 10 minutes before serving, so the ingredients can absorb the dressing. You can also add other fresh herbs, diced peppers, or feta cheese for variation.
- Prep Time: 10
- Cook Time: 20
- Category: Salatrezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 150-250
- Sugar: 11-16g
- Sodium: 300-600mg
- Fat: 8-15g
- Saturated Fat: 1-3g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
