Soup

Butternut squash soup

with coconut milk & avocado> view the recipe
Mathijs

Crispy sweet potatoes

with a fresh dip> view the recipe
salad

Kumquat salad

with avocado and sesame> view the recipe
Israeli couscous salad
Salads 4 persons 10-20 minutes

Israeli couscous salad

by Dafne Likes

Dafne likes recipes that you can vary and this Israeli couscous salad is a great example! Israeli couscous, also known as pearl couscous, is eaten a lot in the Middle East. It is a slightly larger variant of regular couscous, with lovely, round granules.

Dafne explains, “I just throw in whatever I feel like at the moment, which makes this dish so perfect. This is also one of those dinners that makes a great lunch the next day. So go ahead and make a potful!”

Ingredienten:

300 g Israeli couscous (available in larger supermarkets or speciality Arab shops)
1 apple
1 pomegranate
goat cheese
½ vegetable stock cube
1 clove of garlic
1 bunch spring onions
1 bag chard (salad)
parsley and/or mint

If desired, a dressing made from 1 tbsp. olive oil, a splash of lemon juice, and a pinch of cumin

Lees meer over het product:

Pomegranate

Bereiding

Cook the Israeli couscous in a large amount of boiling water with the stock cube for 12-14 minutes. While that is cooking, slice up the apple and spring onions.

Remove the seeds from the pomegranate (see how to do this here). Sauté the spring onion and garlic briefly.

Once the couscous is ready, allow to cool down slightly. Then mix the fruit and vegetables into the couscous, and sprinkle cheese and herbs over the top.
Previous Article Speed pizza with pomegranate
Next Article Exotic quark
Print
4518 Rate this article:
5.0

Name:
Email:
Subject:
Message:
x

Search

Filter