Can be consumed cold soaked or cooked
Couscous Salade with Safron:
250 gr Couscous
½ crushed clove of garlic
1 tblsp olive oil
½ l vegetable stock
1 small pinch saffron
1 pcs. red pepper
1 pcs. Apple
10 gr chopped chervil
½ Stk. chopped onion
5 tblsp thistle oil
1 tblsp sesame oil
4 tblsp white Balsamico
Seasoning and salt, ground pepper
Preparation
Put the olive oil in a saucepan, add garlic and couscous and cook until soft, not brown, add the vegetable stock. Cover the saucepan and cook on low heat until the couscous swells for about 12 minutes.
Core and cut the apple in small balls with a mellon baller. Cut the balls in halves.
Cut the pepper very finely and put it in a salad bowl., add the apple .
Mix the thistle oil, the sesame oil with the balsamico and the chervil and mix with the pepper and the apple.
Season and add the coucous, mix well and serve lukewarm.
