Couscous Salad Recipe with Mint, Asparagus and Strawberries
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Couscous salad is on the menu today.
I’ll show you my couscous salad recipe with mint, asparagus and strawberries.
This salad has something refreshing and I bring the couscous to the table with a lemon-honey-mustard dressing.
In addition to strawberries and asparagus, mint plays an important role in the taste.
This salad tastes good on hot days, it is a great surprise and change for the next barbecue.
You can easily replace the strawberries with cocktail tomatoes, experiment with the ingredients, couscous succeeds, let yourself be carried away to cook now and use the following recipe as a guideline for your own kitchen.
Step by step photos accompany you while cooking….
Questions to the recipe I answer you gladly over the comment function at the end of the page. Good luck!
Table of Contents
1. Recipe Couscous Salad
Couscous Salad with Mint, Asparagus and Strawberries
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing couscous as a salad with vegetables
Couscous Salad Ingredients
|150||g||strawberries (I like to use local strawberries!)|
|1||bunch||green asparagus (I also like to use white asparagus!)|
|Pepper (I like to use pepper black or green)|
|1||TL||oliv oil (I like to use it to cook asparagus!)|
|150||g||Mixed leaf salad (I like to use a colorful mixture!)|
Ingredients lemon honey mustard dressing
|1||tsp||Dijon mustard (I like to use the original!)|
|1||tsp||honey (Also tastes good with agave syrup!)|
Prepare the ingredients for Couscous salad:
Wash and dry the strawberries briefly.
Wash the green asparagus and peel at the bottom, prepare the remaining ingredients as indicated.
Boil the couscous with twice the amount of vegetable stock in a saucepan and let it swell over a low heat.
Pour the couscous into a sieve and let it evaporate on a baking tray.
Cook the asparagus in a pot in boiling salted water for about 6-8 minutes until al dente.
You can also season the water with sugar and olive oil.
Grill the asparagus in the grill pan over a high heat to develop the flavour.
Season the browned asparagus spears with a little sugar, salt and pepper.
Then let the grilled asparagus cool down and cut into small pieces on a board with the strawberries.
Put the lemon juice with Dijon mustard, honey, salt and pepper in a bowl.
Mix the ingredients well, then slowly add the walnut oil.
The result is an emulsified salad dressing.
Prepare the lemon-mustard-honey dressing for marinating.
Prepare bread cubes
Cut the toast bread into 5 mm cubes and fry in a hot pan with the butter.
Season the bread cubes with salt and pepper and prepare them for serving.
Prepare leaf salad
Pluck leaf salad small and wash quickly in cold water.
Spin the lettuce dry and place in a large bowl.
Arrange and serve
Add all the prepared ingredients to the salad in the bowl and marinate with the dressing.
Decorate the couscous salad with bread cubes and serve quickly.
Pluck the mint freshly or serve to the guests at the table.
2. Nutritional Information
3. Other Ideas With Strawberries
4. More Asparagus Recipes
Comments, Cooking Questions and Answers
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