salad with grains | salad with nuts & seeds

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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.

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

Marjolein

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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

Servings serving

Calories 738

Course salads

Dish salad with grains, salad with nuts & seeds

Cuisine African, Moraccan

Equipment

bowl

Ingredients

1 serving couscous from millet with courgette
2 large handsful arugula
2 tablespoons pine nuts

Dressing

1 tbsp extra virgin olive oil
½ lemon
1 tbsp 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.

Nutrition

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

Other summer salads with glutenfree grains