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 Couscous and Vegetable Salad Recipe
A hearty salad with a bright fresh taste, it also looks quite colorful. Just what you need on an autumn day!
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. We will prepare the products that we will need.
    We will prepare the products that we will need.
  2. Preheat the oven to 180 degrees. Mix honey with butter and 400 ml of broth.
    Preheat the oven to 180 degrees. Mix honey with butter and 400 ml of broth.
  3. Put the pumpkin in a fireproof form and cover with broth. Bake for 40 minutes.
    Put the pumpkin in a fireproof form and cover with broth. Bake for 40 minutes.
  4. Pour the remaining hot broth over the couscous and leave for a few minutes.
    Pour the remaining hot broth over the couscous and leave for a few minutes.
  5. Add the parsley, salt and oil and mix.
    Add the parsley, salt and oil and mix.
  6. Peel the cucumber and avocado and cut into cubes. Slice the tomato as well.
    Peel the cucumber and avocado and cut into cubes. Slice the tomato as well.
  7. Add the vegetables and lemon juice to the couscous and mix again. Garnish with mint and serve.
    Add the vegetables and lemon juice to the couscous and mix again. Garnish with mint and serve.
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