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Couscous and carrot salad

updated

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Ingredients for 1 servings:

  • 130 g carrot(s)
  • 70 g bell peppers
  • 100 g tomatoes
  • 1 cm ginger
  • ½ onion(s)
  • 30 g couscous
  • 20 ml vinegar
  • 30 ml coconut milk
  • n. B. spice(s)
  • 50 ml vegetable broth, hot

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

vegan, quick and super tasty

Peel and finely grate the carrots. Finely chop the onion and ginger. Dice the tomatoes and bell peppers and mix the ingredients. Prepare the dressing from vinegar, coconut milk, and spices and pour over the vegetables. Briefly let the couscous rest in 50 ml of hot vegetable stock and mix it into the salad. The salad will develop its truly delicious flavor after letting it sit for an hour.

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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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