Ingredients
-
150 grams of whole wheat couscous
-
½ vegetable stock tablet with less salt
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250 grams broccoli
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100 grams snow peas
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1 small green pepper
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2 spring onions
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50 grams arugula
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2 tablespoons olive oil
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1-1½ tablespoon lemon juice
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1 teaspoon mustard
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8 sprigs of chives
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4 lovage leaves (maggi plant)
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8 basil leaves
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50 grams pecan nuts, unsalted
Preparation
- Place the couscous in a bowl.
- Bring 250 ml of water to the boil with the piece of bouillon tablet.
- Pour the stock over the couscous. Stir with a fork and let it soak for 10 minutes.
- Clean the broccoli and snow peas. Halve the snow peas.
- Divide the broccoli into florets, peel the stems and cut them into pieces.
- Boil the vegetables in a few minutes.
- Clean the bell pepper and spring onions. Cut the bell pepper into cubes and the spring onions into rings.
- Wash the arugula.
- Whisk together a dressing of the oil, lemon juice, 1 tablespoon of water, the mustard and pepper.
- Wash the herbs and cut them into small pieces.
- Mix everything into the couscous and let it cool completely.
- Roughly chop the nuts and mix them with the salad.
Ingredients left?
Fresh herbs:
Wrap the rest of the herbs in sheets of wet kitchen paper. Store the herbs in the bottom of the refrigerator. They can be kept for about 5 days or freeze the herbs. Use the rest of the broccoli in a legume dish.
Number of persons
2
Duration
30+ minutes
Sources):
| Energy |
595 kcal |
|---|---|
| Egg white |
20 grams |
| Carbohydrates |
65 grams |
| Fat |
25 grams |
| Saturated fat |
4 grams |
| Fiber |
15 grams |
| Salty |
0.2 grams |
