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By Chef Chandan Prajapati

Cous Cous Salad

Recipe contributed by Dishita Goswami

INGREDIENTS

Cous Cous dry - 100 gm 

Salt

Black pepper powder

Olive oil - 30 ml

Lemon juice - 30 ml

Bellpepper brunoise - use half of each colored bellpeppers

Asparagus blanched and diced into small pieces - use 2 sticks. Use the tender upper part of asparagus

Toamato deseeded and diced into small brunoise - use 1 whole tomato

Onion peeled and diced into brunoise - use 1 red onion

Red Cabbage - use 1 small size

Parsley chopped - 1 tsp

METHOD \

Soak the cous cous in 100 ml warm water and let it remain in water for 20 to 30 minutes. Once the cous cous is soft drain the excess water. 

Now in a plate arrange few red cabbage leaves as a base. Transfer the cous cous to a clean bowl. Add all the brunoise vegetables, salt pepper and lemon juice. Add chopped parsley. Mix gently and put on the red cabbage base. Cut some julienne of red cabbage leaves and garnish the salad with the julienne leaves and serve cold.

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