Pink Couscous Bowl

Try this delicious bowl with couscous, salmon, pointed cabbage, radishes, and avocado

Ingredients for 4 persons


  • 100 g mixed, dried fruits
  • 4 boretta onions (alternatively silver onions)
  • 1 chili
  • 2 carrots
  • 200 grams of couscous
  • 200 ml beetroot juice
  • 3 tbsp black olives
  • 3 tablespoons balsamic cream
  • 3 tbsp olive oil
  • 2 sprigs of flat-leaf parsley, salt, and pepper


  • 400 g salmon (frozen)
  • 4 tbsp polenta
  • ½ pointed cabbage
  • 8 radishes
  • 1 avocado


  • 1 lime, zest
  • 3 limes, juice
  • approx. 20g coriander, chopped
  • 1 chili, finely diced
  • 50ml olive oil
  • 1 pinch of sugar, salt, and pepper

Deco and crunch

  • 100 g cashew nuts
  • 2 tbsp powdered sugar
  • Salt pepper


  • Dice the carrots, dried fruit, onions, and chili, and bring to a boil with the beetroot juice.
  • Add the couscous. Boil for two minutes, then leave for five minutes.
  • Chop the olives and set them aside. Finely chop the parsley and set it aside.
  • Finely chop the pointed cabbage and radishes, and slice the avocados.
  • When the couscous is cooked, fold the olives into the couscous along with the crema di balsamic vinegar, olive oil, and chopped parsley. Season with salt and pepper.
  • Roast the cashew nuts with 2 tablespoons of icing sugar, some salt, and pepper in a pan until the sugar has melted.
  • Cut the salmon into cube-sized pieces, salt, and roll in the polenta. Fry all over in a pan with olive oil.
  • Mix lime, coriander, chili, pepper, salt, and some sugar with olive oil to make a dressing.
  • Place the couscous at the bottom of a bowl, then spread the salmon and vegetables on top.
  • Pour the dressing over the topping and enjoy
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Written by John Myers

Professional Chef with 25 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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