Couscous bell pepper layer salad with fig vinaigrette
Source: https://www.gefu.com/rcp_recipe/couscous-bell-pepper-layer-salad-with-fig-vinaigrette
Ingredients
| 100 | g | Couscous |
| 4 | Figs | |
| 1 | Yellow bell pepper | |
| 1 | Red bell pepper | |
| 1 | Green bell pepper | |
| Radicchio salad | ||
| 5 | Balsamic onions | |
| 2 | EL | Agave syrup |
| 20 | ml | Agave balsamic dressing |
| Thyme | ||
| Salt and Pepper | ||
| 20 | ml | Olive oil |
| 20 | ml | Red wine |
Preparation
Cook the couscous according to the instructions and rinse with cold water.
In a deep bowl, whisk the balsamic vinegar with an immersion blender while gradually adding the olive oil to create a vinaigrette. Add the flesh of 2 figs, agave syrup, red wine, and a bit of thyme to the vinaigrette and blend briefly once more. Season with salt and pepper.
Wash and clean the bell peppers and cut them into endless spirals using the SPIRALFIX® spiralizer on the fine setting. Use the Gourmet Slicer VIOLINO® to julienne the radicchio.
Layer the ingredients in a large glass to create a layered salad and drizzle with the fig vinaigrette.
Garnish with the remaining quartered figs, halved balsamic onions, and some thyme.
Organisation
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