Couscous Salad

Summer is coming! And what’s better than a fresh salad on a warm, sunny day? This delicious salad is perfect on its own or as a side dish. Packed with lots of summer veggies, this rainbow of colour and flavour will definitely make your taste buds explode and brighten up your day!

Salad

• 200 g couscous
• 1 red pepper (ca. 150g)
• 1 yellow pepper (ca. 150g)
• ½ cucumber (ca. 200g)
• juice of one lemon
• pinch of salt
• pinch of pepper
• 2 tbsp olive oil & 5 thyme sprigs (
• 10 cherry tomatoes (ca. 20g/tomato)
• 5 radishes
• 1 spring onion
• 1 bunch of green asparagus; cut into bite sized pieces (ca. 500g)
• fresh herbs (I used: parsley, mint)

Orange ginger dressing

• 1 orange
• 2 tbsp olive oil
• 1 tbsp fresh grated ginger
• 120 ml pure orange juice
• 1 tbsp aceto balsamico
• a pinch of sea salt & black pepper

Salad

• Cook couscous in a saucepan; let it cool.
• Meanwhile prepare all your vegetables, wash and cut them into small pieces.
• Pour olive oil into a pan, heat on medium flame; gently roast the green asparagus and thyme sprigs (turn often—takes about 8minutes); flavour with salt and pepper.
• Put all the vegetables into a large bowl, add couscous and mix until well combined.
• Add lemon juice, fresh herbs and seasonings then pour over orange ginger dressing and toss together.
• Enjoy!

Dressing

• Peel and cut the orange into small pieces.
• Put all the ingredients in a food processor and blend until smooth.

Carbs per serving: ca. 53g

Recipe makes 4 servings