VEGETABLE COUSCOUS AND SEAWEED SALAD
Ingredients
200 g dry couscous
250 g pumpkin
1/2 cooked beetroot
50 g small spinach leaves
7 g dehydrated seaweed salad
1/2 red onion
75 g extra virgin olive oil
25 g cider vinegar
10 g lemon juice
Salt
Prepared by
1. Hydrate the seaweed in half a liter of water for 5 min. Drain, reserving the hydration water.
2. Boil 200 g of the reserved water, pour over the couscous. Let stand for 5 min.
3. Peel and wash the spinach and onion and cut into small dice.
4. Roast the pumpkin (on baking paper) brushed with oil and a pinch of salt in the oven at 180ºC for 15-20 min.
5. Make a vinaigrette by chopping the seaweed and mixing with the onion, extra virgin olive oil, vinegar and lemon juice.
6. Mix the couscous, roasted pumpkin, diced cooked beetroot, and vinaigrette.
Presentation
Garnish with spinach leaves. Add nuts and diced cheese.
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