Summer Couscous Salad with Strawberry Vinaigrette

Strawberries in a salad sounds crazy, but in combination with our carob syrup they make this couscous salad deliciously sweet and fresh to get through your summer days with taste.

4 persons
15 minutes

Ingredients:
200 grams whole wheat couscous
150 grams peas (frozen)
35 grams almond flakes
250 grams strawberries, crowns removed and quartered or halved
3 tbsp olive oil
1½ tbsp balsamic vinegar
1½ tbsp SweetLife carob syrup
1 tsp French mustard
85 grams rocket
Leaves from 2 sprigs of mint + extra for garnish
1 avocado, sliced

Preparation:
1. Place the couscous, (frozen) peas and ½ tsp salt in a large bowl and pour 300 ml boiling water over it. Cover with a plate or plastic wrap and let stand for 5 min.
2. Roast the almond flakes in a dry hot frying pan for a few min. until golden brown. Let cool on a plate.
3. Grind 75 grams of strawberries, the oil, vinegar, syrup, mustard and ¼ tsp each of salt and pepper in the food processor to a vinaigrette.
4. Stir the couscous with a fork. Stir in the rocket, mint, vinaigrette, half of the almond flakes and half of the remaining strawberries. Garnish the salad with the avocado, the remaining strawberries and the almond flakes and some mint leaves.