Couscous salad with sausage

Serve 4

• 150 g couscous
• 200 ml light chicken or vegetables stock
• 1 or 2 sausage
• 1/2 mango
• 1/2 onion
• 1 celery
• 4 tbsp chopped mint
• 10 cherry tomatoes
• watercress or rocket leaves
• Masdan or Cheddar cheese
• olive oil
• juice of 1 lemon
• salt & pepper

1. Place the couscous and the stock into a bowl with a little olive oil, stir well and reserve for 10 minutes, until the couscous is tender and absorbed the liquid.
2. Fluff up the couscous with a fork. 
3. Heat 1 tbsp of  the olive oil in a frying pan and add the sausage and fry for bout 4 minutes in a low heat or  until slighted  browned, then remove with a slotted spoon and drain on kitchen paper.
4. Cut the tomatoes in a half,  finely chopped the onions and mint . Cut into small cubes the  celery and cheese.
5. Make the dressing. Whisk the lemon juice, olive oil, salt and pepper.
6. Combine all the ingredients in a salad bowl, pour  the dressing and toss lightly together to mix and coat thoroughly.
7. Serve in an individual plates decorated with watercress or rocket leaves.

Bon  apetit!!!!!!

p.s. For a vegetarian version, replace the cheese and sausage.

My third day on diet and I make the ” Exotic quinoa salad again and I will make several times more because is so easy to make, full of nutrients and delicious, enjoy…

 

Exotic quinoa salad by katyarichkitchen

 serves 4

For the salad

• 100 g  raw whole grain quinoa
• 300 ml water
• 2 tomatoes
• ½ red pepper, seeded
• ½ green pepper, seeded
• ½ cucumber, peeled
• ½ red onion , chopped
• 1 tsp cumin powder
• ½ cup chopped fresh mint
• watercress 

For the dressing

• 1 lemon
• olive oil
• salt and whole ground pepper

1.  Rinse quinoa several times until water is transparent.
2.  Put the  water in a saucepan, add 1 tsp of cumin powder, a bit  of salt , quinoa, bring to the boil then reduce the heat, cover it and simmer for abound 10-15 ms, or until cooked. Remove from the heat, strain all the liquids and reserve.
3.  Meanwhile, cut the red and green pepper, cucumber and tomatoes into small cubes.
4.  Chopped the onions and fresh mint.
5.  Place all the ingredients in bowl, and the reserved quinoa.
6.  Whisk in the oil with juice of 1 lemon, salt and pepper to taste. Add the dressing to the salad and toss to coat and chill before serving decorated with watercress.

Tip: to serve as main course, add a canned tuna drained and flake, or serve with a grilled turkey or chicken breast.

Salada de cuscús

serve 2 -3

Ingredientes

150g de cuscús (sêmola de trigo)

200ml de água quente com ½ pastilha de caldo de galinha

ou de legumes dissolvidas na água

1 linguiça calabresa pequena

½ manga cortada em cubos pequenos

½ cebola branca bem picadinha

1 aipo picado

¼ de xícara de chá de folhas de hortelã

Rúcula ou agrião

Tomates cereja

Queijo da sua preferência cortados em cubos (opcional), eu normalmente utilizo massdam ou cheddar 

azeite de oliva

Suco de 1 limão

Sal e pimenta 

Modo de preparo

1- Colocar o cuscús em uma vasilha e acrescentar a água quente com o caldo de galinha ou de legumes já dissolvidos com um pouquinho de azeite de oliva.

 

2- Reservar por 10 mins e com a ajuda de um garfo separar bem o cuscús, até que fique bem soltinho.

 

3- Cortar a linguiça calabresa em cubos pequenos e fritar numa frigideira anti aderente sem óleo por 2 min aproximadamente, retire do fogo, coloque sobre papel toalha e reserve.

4- Cortar os tomates cereja pela metade , a manga e o queijo em cubos pequenos, o aipo e a cebola bem picadinha .

5- Misturar o cuscús, a calabresa, os tomates, a cebola, o aipo a manga e o hortelã.

6- Em um refratário  para saladas, decorar com as folhas de rúcula ao redor, colocar o cucús no meio e temperar com azeite de oliva, limão sal e pimenta a gosto.

 

p.s. servir como prato principal, ou se preferir como entrada com ou sem a linguiça calabresa.

Espero que gostem, eu fiz sucesso com todos meus convidados com esta salada porque é diferente e super fácil de preparar……

Bom apetite¡!!!!!!!