Betty Bossi Midi Spiralizer Manual De Instrucciones página 15

Carrot couscous salad
Preparation time: about 30 min. | For 4 jars with a volume of approx. 16 oz each
3 oz Couscous, dry
3 oz Water
1 Lemon, a little grated peel
and all the juice
1/2 tbsp Extra virgin olive oil
1/2 tsp Salt
Sambal oelek
1 lbs Carrots, turned into spaghetti
with the Midi Spiralizer
1 Spring onion, finely chopped
1 tbsp Extra virgin olive oil
1. Divide the dry couscous into the jars. Mix
water, lemon zest, 2 tbsp. of lemon juice,
oil, salt and sambal oelek. Pour the mixture
over the couscous.
2. Portion the carrots and onions on top of
the couscous. Cover the jars and let them
rest for about 15 min.
3. Mix the oil with the rest of the lemon juice
and drizzle it over the salads just before
serving.
Can be prepared in advance: Prepare
couscous and carrots about 1 day in advance,
keep covered in the refrigerator. Sprinkle with
spring onion, olive oil and lemon juice just
before serving.
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