John Myers
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Fruity Couscous Salad
The perfect fruity couscous salad recipe with a picture and simple step-by-step instructions.
Fruity couscous salad
- 50 g Couscous
- 1 tsp *Gemüsesalz aus Resten
- 60 ml Water, boiled
- 1 Mango
- 1 tsp Raw cane sugar
- 1 tsp Rice – seasoning sauce
- 1 small Bell pepper, orange (sweet mix)
- 1 small *Kräutersalz aus eigenen Garten
- 2 Grapes
- 2 Salad, colorful
Fruity couscous salad
- Weigh out the couscous and place in a bowl. Pour the boiled water over them. Add the leftover vegetable salt and cover. Let it steep for about 5 minutes. Peel the mango, remove the flesh from the core and cut into cubes.
- Place the mango pieces under the soaked couscous, set aside. Take a small pan and add the raw cane sugar there. Melt while stirring and deglaze with the rice sauce. Add a little broth. Stir until the raw cane sugar has dissolved.
- Briefly cook / fry the chopped peppers. Season to taste with herb salt. Then add to the coucous and mix everything together. Take a deep plate and spread the fruity couscous on top. In the middle the grapes and right, left the colorful salad.
- * Link: Herbal salt from our own garden
- * Link: vegetable salt made from leftovers
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