How do you store the couscous salad with caramelized carrots?

Name: Couscous Salad with Caramelized Carrots, Feta, Pomegranate, and Pistachios
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: Couscous:; 200g whole wheat semolina; 400ml chicken broth, boiling; Caramelized honey carrots with chili:; 800g carrots; 40g honey; 0.5 fresh chili pepper, finely chopped; 2 tbsp olive oil; Pepper and salt to taste; Salad:; 1 pomegranate, peeled and seeds removed; 1 handful of pistachios, roughly chopped; 1 bunch of coriander, roughly chopped; 4 mini cucumbers, diced; 2 yellow tomatoes, diced; 1 block of feta, crumbled; Juice and zest of 1 lemon; 4 tbsp olive oil; Freshly ground black pepper and fleur de sel to taste

Refrigerator: Store the salad for a maximum of 2 days in an airtight container. Freezer: Freeze couscous and carrots separately, good for up to 3 months. Reheat: Thaw in the refrigerator and warm briefly. Then add fresh ingredients.

Couscous Salad with Caramelized Carrots, Feta, Pomegranate, and Pistachios

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45min

•

Easy

Colorful couscous salad with caramelized carrots, feta, and pomegranate. A flavorful, quick meal or perfect side dish!

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Ingredients

What do you need?

Quantity: 4P

Couscous:
200g whole wheat semolina
400ml chicken broth, boiling

Caramelized honey carrots with chili:
800g carrots
40g honey
0.5 fresh chili pepper, finely chopped
2 tbsp olive oil
Pepper and salt to taste

Salad:
1 pomegranate, peeled and seeds removed
1 handful of pistachios, roughly chopped
1 bunch of coriander, roughly chopped
4 mini cucumbers, diced
2 yellow tomatoes, diced
1 block of feta, crumbled
Juice and zest of 1 lemon
4 tbsp olive oil
Freshly ground black pepper and fleur de sel to taste

Couscous:
200g whole wheat semolina
400ml chicken broth, boiling

Caramelized honey carrots with chili:
800g carrots
40g honey
0.5 fresh chili pepper, finely chopped
2 tbsp olive oil
Pepper and salt to taste

Preparation method

How do you make this?

Preparation of the carrots: Preheat the oven to 200°C.

Peel the carrots and slice half of them into rounds.

Place the carrot rounds on a baking sheet, as close together as possible.

Mix the finely chopped chili pepper with the honey, olive oil, pepper, and salt. Brush this mixture over the carrots.

Roast the carrots in the oven for about 20 minutes, or until nicely caramelized.

Preparation of the couscous: Place the semolina in a bowl and pour the boiling chicken broth over it.

Cover the bowl with a plate and let it rest for 5 minutes.

Fluff the couscous with a fork until it is nice and airy.

Assemble the salad: Chop and dice all remaining ingredients (pomegranate, pistachios, coriander, cucumbers, tomatoes) and place them on top of the couscous.

Add the roasted carrot rounds and crumbled feta.

Drizzle the salad with olive oil, lemon juice, and zest.

Season with black pepper and fleur de sel.

Mix everything well and serve immediately.