I must admit this is actually not a very complicated recipe. I had some couscous left over. And I mixed it with arugula and pine nuts. I used olive as dressing but you can also just use some lemon juice and honey.

Couscous salad from millet with arugula, courgette, sundried tomatoes and pine nuts

ME (Marjolein Eikenboom)

Easy to make salad from left over couscous from millet. With arugula, courgette, sundried tomatoes and pine nuts.

Rate Pin Print

Prep Time 2

Total Time 2

Free from beef, chicken, fat, ferment, fish, grains, legumes, oils, peanuts

Diet medical medium

Keyword BBQ

Cuisine African, Moraccan

Course salad

Servings serving

Equipment

bowl

Ingredients

1 portion couscous from millet with corgette
2 large hands arugula
2 tbsp pine nuts

Dressing

1 tbsp extra virgin olive oil
½ lemon
1 tbsp raw honey

For fatfree Medical Medium

NO extra virgin olive oil just some extra juice and honey

Instructions

Mix the arugula with the couscous.
Mix the olive oil with the lemon juice and honey. Mix with the salad.
Sprinkle the pine nuts on top. You can roast them first in a pan without oil if you want to. But you can eat them raw as well.