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Recipe by Tom Kablo, Deca Restaurant Chef

Couscous Pumpkin Kohlrabi Salad

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Couscous Pumpkin Kohlrabi Salad
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Wheat - Gluten
10 Minutes
Diets
- Vegetarian - Pescatarian

This salad makes a great lunch or light dinner for diners with a sophisticated palate, or anyone in the mood of a change of pace.

 

Ingredients

Main ingredients

  • 1 fresh kohlrabi, sliced into thin strips

  • 1 chunk fresh pumpkin, sliced into thin strips

  • 1 teaspoon confectioners’ sugar

  • juice of 1/2 lemon

  • 7 ounces (200 grams) couscous, prepared according to package directions

  • 1 handful roasted pumpkin seeds

  • 1 bunch bean sprouts

  • 10–15 bay leaves

  • 10–15 fresh mint leaves

  • 2 tablespoons Bartenura Olive Oil

  • salt, to taste

  • feta cheese, cut in chunks, for garnish

  • pepper, to taste

Directions

Prepare the Salad

1.

Place kohlrabi and pumpkin strips in a bowl. With a sifter, sprinkle confectioners’ sugar on top of the vegetables. Add lemon juice and let stand for two to three minutes.

2.

Add prepared couscous, pumpkin seeds, bean sprouts, bay leaves, and mint leaves to the bowl and stir gently to combine. Season with olive oil, salt, and pepper. Top with feta cheese and enjoy!  

Recipe tags

couscous couscous salad dairy dinners feta cheese kohlrabi lean lunch light dinners light lunches pumpkin
Couscous Pumpkin Kohlrabi Salad

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