Couscous with Arugula Salad and Orange
Course: main courses, vegetarianDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesTotal time
30
minutesIngredients
150 g couscous
300 ml vegetables stock
1 small red onion (slice into onion ring)
1 orange (fillet the orange)
2 Tbsp fresh orange juice
75 g arugula salad
30 g almonds
salt
pepper
1 Tbsp olive oil
Steps
- Toast almonds: Spread almond slices in a dry pan. Heat them over medium heat, stirring or tossing them frequently, until they turn golden brown and start to smell, approximately 3 minutes and set aside.
- In a large pot, boil the vegetables stock. Add couscous into boiling stock.
Remove the pot from the stove, then cover with a plate and leave for 10 minutes.
- Meanwhile, cut the red onion into onion ring.
Scrape the orange along the grater to get orange zest, then fillet the orange.
- After 10 minutes, add the olive oil into the pot and fluff up the couscous.
Add the almonds, onion rings, arugula salad, orange fillet, orange juice, orange zest.
- Season with salt and pepper.
Lightly stir until well combine.
