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Kruidige couscoussalade met geitenkaas
Kruidige couscoussalade met geitenkaas

Kruidige couscoussalade met geitenkaas

Met zoete appel en frisse limoen

Dit couscousgerecht is supermakkelijk te maken en bovendien erg smaakvol dankzij de combinatie van romige geitenkaas en zoete appel. De limoen, verse munt en verse peterselie geven de salade een fris en zomers tintje.

Allergens:
Gluten
Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

85 g

Volkoren couscous

(Contains: Gluten)

½ unit

Gele paprika

1 unit

Pruimtomaat

2 unit

Bosui

½ unit

Appel

4 leaves

Verse munt

(May be present: Selderij)

3 bunch

Verse bladpeterselie

(May be present: Selderij)

¼ unit

Limoen

50 g

Verse geitenkaas

(Contains: Melk (inclusief lactose))

Not included in your delivery

175 milliliters

Groentebouillon

1 tablespoon

Extra vierge olijfolie

to taste

Peper en zout

Nutrition Values

Energy (kJ)2837 kJ
Calories678 kcal
Fat30 g
Saturated Fat10.7 g
Carbohydrate76 g
Sugar15.5 g
Dietary Fiber15 g
Protein22 g
Salt2.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Salad Bowl

Cooking Steps

Couscous wellen
1

Bereid de bouillon. Meng de couscous met de bouillon in een saladekom en laat, afgedekt, 10 minuten wellen.

Groenten snijden
2

Snijd ondertussen de gele paprika en de pruimtomaat klein. Snijd de lente-ui in fijne ringen.

Appel en kruiden snijden
3

Snijd de appel (junami) in kwarten, verwijder het klokhuis en snijd de appel klein. Haal de blaadjes munt van de takjes en snijd de munt fijn. Snijd zowel de takjes als de blaadjes van de bladpeterselie fijn.

Salade mengen
4

Voeg de paprika, tomaat, appel, lente-ui en het grootste gedeelte van de verse kruiden toe aan de couscous.

Op smaak brengen
5

Was de limoen grondig. Rasp de groene schil met een fijne rasp en pers de limoen uit. Voeg de extra vierge olijfolie, ½ el limoensap en ½ tl limoenrasp per persoon toe aan de salade en breng op smaak met peper en zout.

Serveren
6

Verdeel de couscoussalade over de borden. Brokkel de geitenkaas erover en garneer met de overige bladpeterselie en munt. Voeg naar smaak meer limoensap of -rasp toe.

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