"Salad in jar. I mixed couscous, rocket salad, fermented red cabbage and fermented carrots. They are perfect for take away, you can leave these jars in the fridge for 2 days at least."
Couscous Salad with Pickled Vegetables
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ingredients
- For the dressing:
- 3 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 3 tablespoon kombucha
- 1 juice of a lemon
- 1 teaspoon mustard
- 1 tablespoon maple syrup
- sea salt, pepper to taste
- For the Salad:
- 1 cup couscous
- 2 cups arugula
- 1/2 cup pickled vegetables (Carrots and cabbage pictured)
Method
Step 1
Cook the couscous by following the directions on the package. Let cool.
Step 2
Mix the olive oil, balsamic vinegar , kombucha, lemon juice, mustard, maple syrup, salt and pepper in a seporate bowl. Set aside.
Step 3
Start by laying half of the cooled couscous, then the arugula, pickled vegetables and repeat.
Step 4
Once ready to eat, add the dressing.
Step 5
You can leave these jars in the fridge for about 2 days.