Chanty couscous salad
- Preparation: 30 min
- Cooking: 30 min
- Portions: 6
Ingredients
- 2 t . pumpkin or squash , peeled and cut into large dice
- 1 red onion, chopped coarsely
- 2 t . chanterelles or salmon milky fresh cleaned and cut in half or 60 g of rehydrated dried 30 min.
- 1t . couscous
- 1t . of mushroom broth
- 2 tbsp parsley
- juice of a lemon
- juice of clementine
- 4 tbsp olive oil
- 1 tbs sugar
- salt and pepper
Preparation
Preheat oven to 400 ° C. Toss the squash, onion and mushrooms in a bowl, add 2 tbsp of oil, sugar, salt and pepper. Mix well. Spread on a parchment plate. Bake 30 min or until complete evaporation of the water until a slight coloration. Book in large bowl.
Heat to boiling 1 cup mushroom broth and add the couscous. Cover and let stand 5 min. Separate the couscous grains with a fork. Add c. in s. butter if desired. Combine couscous with grilled vegetables. Add the citrus juice, oil, parsley and adjust the seasoning. Serve warm or cold dish. Keeps for 4 days.
