Chanty couscous salad

Chanty Couscous Salad

Chanty Couscous Salad

  • Preparation: 30 min
  • Cooking: 30 min
  • Portions: 6


    • 2 t . pumpkin or squash , peeled and cut into large dice
    • 1 red onion, chopped coarsely
    • 2 t . chanterelles or salmon milky fresh cleaned and cut in half or 60 g of rehydrated dried 30 min.
    • 1t . couscous
    • 1t . of mushroom broth
    • 2 tbsp parsley
    • juice of a lemon
    • juice of clementine
    • 4 tbsp olive oil
    • 1 tbs sugar
    • salt and pepper


Preheat oven to 400 ° C. Toss the squash, onion and mushrooms in a bowl, add 2 tbsp of oil, sugar, salt and pepper. Mix well. Spread on a parchment plate. Bake 30 min or until complete evaporation of the water until a slight coloration. Book in large bowl.

Heat to boiling 1 cup mushroom broth and add the couscous. Cover and let stand 5 min. Separate the couscous grains with a fork. Add c. in s. butter if desired. Combine couscous with grilled vegetables. Add the citrus juice, oil, parsley and adjust the seasoning. Serve warm or cold dish. Keeps for 4 days.