Couscous Salad with Citrus Fruit

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Who said you could only eat citrus fruit in cake? I found yet another way to smuggle some of them in my lunch. This salad is the perfect farewell to winter and a hello to spring at the same time! Take this, cold winter in Denmark, I am still eating salad like it is summer 😉

Prepare this couscous salad on the evening before a long work day and you have a nice lunch ready, it might even taste better than fresh from scratch! Just a perfect dish in the busy life of a student 🙂

Ingredients (serves 1):

150 g couscous
1/4 small onion
3 small tomatoes
8 green olives
1/2 lime
1/2 orange
1 tsp chopped chives
1 tbsp olive oil
1 tbsp aromatic vinegar
Salt, pepper, dried basil

Cook the couscous in 200 ml of salted water and let it cool down. Chop onion and the vegetables and add to the couscous. Wash the lime, cut it in eighths and add to the couscous without peeling. Peel the orange and cut the filets into small pieces. Season the salad with salt, pepper, chives, dried basil, olive oil, and vinegar.

Tip: To get an especially intensive taste, prepare the salad a day before. In this case you should leave out the onions and add them just before serving, otherwise their taste will dominate everything 😉


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