Couscous Salad with Red Bell Pepper and Herbs
Salad
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Cook Time
1 h 25 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
This Thermomix® recipe for Couscous Salad with Red Bell Pepper and Herbs is ready in 1 h 25 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This couscous salad is a real eye-catcher and tastes simply delicious! The combination of couscous, crunchy red bell pepper, cucumber and fresh herbs such as parsley and lemon balm makes it a light and refreshing dish. The tomato paste gives the salad a beautiful color and a slightly sweet taste. Perfect as a side dish for grilling, for a picnic or simply as a light lunch. The salad can be prepared well in advance and tastes best when it has been well infused. An absolute must for all couscous lovers!
Ingredients (11 ingredients)
-
2 Tasse/n Couscous
-
3 Tasse/n Water, boiling
-
0.33 piece Cucumber(s)
-
1 piece Bell pepper(s), red, small
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1 bunch Parsley
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1 bunch Lemon balm
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3 tbsp Olive oil
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5 tbsp Sunflower oil
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3 tbsp Tomato paste, triple concentrated
-
0.5 piece Lemon(s), juice of
-
2 Zehe/n Garlic clove(s), small
Preparation (7 steps)
Prepare couscous
Add 2 cups of couscous to a bowl. Add 3 cups of boiling water (or according to package instructions), stir once and let it swell covered for about 10 minutes. In the meantime, continue with the next steps.
Prepare vegetables and herbs
Wash 0.33 cucumber, 1 small red bell pepper, 1 bunch of parsley and 1 bunch of lemon balm. Cut cucumber and bell pepper into small cubes. Finely chop parsley and lemon balm.
Mix vegetables and herbs
Put the soaked couscous in a large bowl. Add the diced vegetables and chopped herbs and mix well. Refrigerate.
Chop garlic
Peel 2 small garlic cloves and place in the mixing bowl. Chop 3 sec./level 7.
Prepare dressing
Add 3 tbsp olive oil, 5 tbsp sunflower oil, 3 tbsp tomato paste, 0.5 lemon juice, salt and pepper to the mixing bowl. Stir 20 sec./level 3. If no lemon balm was available, increase the amount of lemon juice a little (up to 1 whole lemon).
Mix in dressing
Pour the dressing over the couscous salad and stir in thoroughly.
Let salad infuse
Let the finished salad infuse in the refrigerator for at least one hour. If you are expecting guests, you can prepare the salad the evening before and let it infuse overnight in the refrigerator. Be sure to serve cold (from the refrigerator).
Finished cooking? Great! 🎉
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Created by
Anna Lambert
4
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Celery
- Mustard
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