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Aladdin's Couscous Quinoa Salad

updated

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Ingredients for 3 servings:

  • ½ cup couscous
  • ½ cup quinoa
  • 2 cups water
  • 1 tsp, heaped vegetable stock powder
  • 1 clove(s) garlic
  • 1 bell pepper(s), red
  • 1 small can of corn
  • ½ bunch of spring onions
  • 1 tsp, heaped curry paste, red
  • 2 tbsp, heaped sultanas, finely chopped
  • 1 tbsp water
  • 1 tbsp raspberry vinegar
  • 3 tbsp rapeseed oil, cold squeezed
  • 1 pinch of cumin
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple and oriental

Bring the couscous and quinoa to a boil with two cups of water, the vegetable stock, and the chopped garlic, then simmer for 5-10 minutes. Then set the pan aside to cool. Make a vinaigrette with the vinegar, oil, water, sultanas, cumin, and curry paste. Then stir in the finely diced bell pepper, corn, and the finely sliced ​​spring onions (including the green parts). Finally, fold in the cooled quinoa/couscous and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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