Pesto Couscous Salad

Pesto Couscous Salad

with Goat Cheese & Pickled Beet

Time

30 Minutes

Serving

2 Person

Level

Easy

Calories

350-450 kcal/serving
Ingredients We Send

50 gram

Goat Cheese

160 gram

Couscous

1/2 bunch

Arugula

10 unit

Walnut

1 tablespoon

Pesto Sos

2 tablespoon

Pickled Beet


Ingredients From Your Kitchen

Black Pepper

Salt

Olive Oil


Kitchenware
  • Cutting Board
  • Knife
  • Pot
  • Strainer
  • Mixing Bowl
Nutrition Values / per serving
Tarif
1

Boil 1,5 liters of water.


Add 1 teaspoon of salt to the boiling water. Boil couscous for 8 – 10 minutes on high heat.


2 

Wash and rinse the arugula. With your hand, divide it randomly into medium-sized pieces. Chop the goat cheese in sugar cubes size. 


Take boiled couscous in a strainer and pass through cold water.



3

Take a mixing bowl. Add couscous, pesto sauce, arugula, 1 tablespoon olive oil and 1 teaspoon salt – black pepper. Blend until it becomes a homogeneous mixture. 


You can decorate your salad with walnut, pickled beet and goat cheese. 


Enjoy!