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Ramon

Ramon Trias

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Recipe of Hummus, Couscous and Cucumber Salad with Peppermint Vinaigrette
Recipe

Hummus, Couscous and Cucumber Salad with Peppermint Vinaigrette

15 mins
Low
52
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Explosion of flavor and color, delicious and fresh salad!
Learn more about Ramon Trias

Ingredients

4 portions
  • 1 package spring mix lettuce
  • 50 grams couscous
  • 50 milliliters chicken soup
  • 1 cucumber, without seeds
  • 2 tablespoons Hummus Libanius®
  • 6 cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • to taste peppermint
  • to taste salt and pepper
  • to taste paprika
  • to taste apple vinegar
  • to taste dried fruit

Preparation

In a pot, heat the chicken broth with a drizzle of olive oil and salt. When boil remove from heat and add couscous. Let hydrate covered for three minutes. After three minutes mix and add a little olive oil.
On a plate place the lettuce mixture, the sliced ​​cucumber, the cherry tomato cut in half.
Above the leaves with a circular mold place the couscous.
Above the couscous place the Libanius hummus.
Sprinkle paprika on top of hummus and nuts.
Add the olive oil vinaigrette, vinegar to taste and salt mixed with a handful of freshly chopped fresh mint

TIPS

You can use the vinegar that you like more balsamic, apple or wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Ana Lilia Martinez Fernandez
13/12/2018 18:04:09
Todas las recetas son genialess

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