Couscous and parsnip salad à la Barbyer

Ingredients for 6 servings:

• 1 cup couscous
• 5 m.-large mushrooms, fresh
• 3 m.-large parsnip(s)
• 3 m.-large carrot(s)
• 3 bell peppers
• 3 shallots
• 1 garlic clove(s)
• ¼ tsp pepper, dried
• ½ lime(s), the juice
• e.g. olive oil
• Salt
• pepper
• Soy sauce
• 250 g feta cheese

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Prepare the couscous according to the package instructions and let it cool. Dice the parsnips and carrots and cook with a pinch of salt until al dente, then let it cool. Meanwhile, prepare the mushrooms and bell peppers and dice them. Wash the shallots and slice them into small rings. Place the prepared vegetables in a bowl. Let the couscous, carrots, and parsnips cool completely. Peel the garlic clove and press it through a garlic press. Add the olive oil, chili peppers, and the juice of half a lime; mix well. Season to taste with salt, pepper, and soy sauce. Finally, dice the feta cheese and carefully fold it into the salad. Let the salad marinate for a while. Adjust seasoning if desired. This salad goes well with baked fish, but it’s also delicious with grilled food.