Fruitful Couscous Salad with Mint

Ingredients

• 150 g quinoa
• Salt
• 150 g Couscous
• 6 tbsp dried cranberries
• 1 Zucchini
• 3 peaches
• 5 spring onions
• 1 handful mint
• 1 Orange (juice)
• 1 lemon (juice)
• 4 tbsp olive oil
• pepper (ground)

Instructions

1. 1.

   Cook the quinoa in about 300 ml salted water for approximately 15 minutes, then drain if necessary and let cool. Mix the couscous with the cranberries and pour over 175 ml boiling salted water; let it swell for about 10 minutes.

2. 2.

   Pour hot water over the peaches, shock them in cold water, halve, pit, peel, and dice the flesh into small cubes.

3. 3.

   Wash the zucchini, trim ends, cut lengthwise into quarters, then slice into ~1 cm thick pieces. Wash the spring onions, trim, and slice finely into ribbons. Rinse the mint, shake dry, and roughly chop the leaves.

4. 4.

   Whisk together orange juice, lemon juice, olive oil, salt, and pepper. In a bowl combine quinoa, couscous, zucchini, peach cubes, spring onion ribbons, and mint; fold in the dressing and let it rest for at least 30 minutes. Season with salt and pepper before serving.