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Couscous salad with mussels
Nutrition facts per serving:
- Energy in kcal about 334
- Fat about 17g
- Carbohydrates about 328g
- Protein about 10g
This is needed
This is needed
for 4 people
Couscous
- 250 g celery, thinly sliced
- 100 g couscous
- 50 g dried tomatoes in oil, drained, cut into strips
- 0.25 tsp salt
- 2 dl water, boiling
Salad dressing
- 3 tbsp white balsamic vinegar
- 4 tbsp olive oil
- salt and pepper to taste
- 1 apples, diced
- 1 bunch flat-leaf parsley, finely chopped
Mussels
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- 500 g mussels (moules)
- 1 tbsp olive oil
- 0.5 dl gin
- 1 garlic clove, pressed
And that's how it's done
And that's how it's done
Couscous
Place the couscous, celery, tomatoes and salt in a bowl, add the water. Cover and leave to stand for approx. 5 mins. Separate the couscous with a fork.
Salad dressing
Combine the balsamic, oil, parsley, salt and pepper. Mix the dressing and diced apple in with the couscous.
Mussels
Scrub the mussels thoroughly under cold running water. Use scissors to cut off the beard where necessary. Discard any mussels that are already open as these are inedible. Heat the oil in a wide pan. Add the garlic, sauté for approx. 1 min., add the mussels, cover and cook for approx. 1 min. Pour in the gin, cover and simmer for approx. 4 mins. until the mussels open, stirring once. Discard any mussels that have not opened as these are inedible. Pour the mussel water through coffee filter paper, retain the liquid, add to the salad along with the mussels.
