Couscous salad from millet with arugula, courgette, sundried tomatoes and pine nuts
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
This recipe may contain
affiliate linksEasy to make salad from left over couscous from millet. With arugula, courgette, sundried tomatoes and pine nuts.
Equipment
- bowl
Ingredients
- 1 portion couscous from millet with courgette
- 2 large handsful arugula
- 2 tablespoon pine nuts
Dressing
- 1 tablespoon extra virgin olive oil
- ½ lemon
- 1 tablespoon raw honey
- or maple syrup for vegan
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.
