Fitness – Salad

Ingredients for 4 servings:

• 2 carrots
• 3 mushrooms
• 2 spring onions
• 120 g cherry tomatoes
• 1 red bell pepper(s)
• 80 ml orange juice, freshly squeezed
• ½ can chickpeas, cooked
• 1 lime juice, freshly squeezed juice
• 1 pinch(s) cumin
• ½ bunch parsley
• 140 g couscous
• ½ tsp vegetable broth, granulated
• 300 ml water
• Sea salt and freshly ground pepper
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and slice the mushrooms. Peel the carrots and cut them into julienne strips lengthwise. Trim and julienne the bell peppers. Wash and finely slice the spring onions, and wash and halve the cherry tomatoes. Heat 1 tablespoon of oil in a large pan. First, fry the carrots and bell peppers for about 3 minutes, then add the spring onions and mushrooms and fry everything for another 2 minutes. Deglaze with the orange juice, then stir in the tomatoes and chickpeas. Remove from the heat and stir in 2 tablespoons of oil. Season with salt, pepper, cumin, and lime juice. Wash the parsley, shake dry, roughly chop, and stir into the vegetables. Mix the couscous with the granulated stock in a bowl. Bring 300 ml of water to a boil, pour over the couscous, and let it swell, covered, for 5 minutes. Mix the prepared vegetables with the couscous and serve the salad lukewarm.