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04
Jun-2015

Couscous and blueberry salad

Berry Recipes   /  

Ingredients
• 3/4 couscous cup (couscous is inflated with water)
• 1 cup of water
• 1/2 cooked carrots and diced cup
• 1 olive oil cup
• 1/2 teaspoon salt
• 2 teaspoons Dijon mustard
• 1/4 cup toasted almonds (cut into sheets)
• 1/4 cup of chives (or Chinese onion) finely chopped
• 1 pinch of ground pepper
• 3/4 cup blueberries
• 1/2 cup cucumber, seeded diced
• 3 teaspoon balsamic vinegar

Preparation
In a saucepan boil your water boiling and add the couscous, stir a bit and immediately remove from heat. Cover the pan and let it stand for 5 min. After 5 min stirring with a spoon and let cool 10 minutes more. Mix the couscous with carrot, cucumber, onion and blueberries. Whisk oil apart, mustard, salt, pepper and vinegar. Add the mixture to the couscous and mix thoroughly. No Cover and refrigerate. When serving add almonds.

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