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.