Couscous Salad April 27, 2006
Posted by admin in : Vegan, Recipes , trackbackINGREDIENTS
- 150 g / 5 1/4 oz broccoli florets
- 2 courgettes/zucchinis, sliced
- 2 carrots, sliced
- 100 g / 3 1/2 oz green beans, in halves
- 200 g / 7 oz corn
- 350 g / 12 1/4 oz couscous
- 5 dl / 500 ml / 17 fl oz boiling vegetable stock
- 30 g / 1 oz margarine
- 15 g / 1/2 oz chopped parsley
- 1/2 dl / 50 ml / 9 1/2 fl oz olive oil
- 2 t lemon juice
- 2 t salt-pickled lemon-skin (can often be found in northen-african or middle-eastern shops. Otherwise replace by one teaspoon regular shredded lemon-skin, but in that case make sure it’s ecological - for safety)
METHOD
Boil or steam vegetables, until tender and set aside.Pour the couscous into a big bowl, pour the hot vegetablew-stock over it. Cover and let stand for 3-4 minutes. Add margarine and stir, then add vegetables and parsley and stir. Put the rest of the ingredients in a jar with a lid, or similar and shake. Pour over the salad. Blend and serve.
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