Chanty Couscous Salad
Cooking: 30 min
2 t . pumpkin or squash , peeled and cut into large dice
1 red onion, chopped coarsely
2 t . chanterelles or salmon milky fresh cleaned and cut in half or 60 g of rehydrated dried 30 min.
1t . couscous
1t . of mushroom broth
2 tbsp parsley
Juice of a lemon
Juice of clementine
4 tbsp olive oil
1 tbs sugar
Salt and pepper
Preheat oven to 400 ° C.
Toss the squash, onion and mushrooms in a bowl, add 2 tbsp of oil, sugar, salt and pepper.
Spread on a parchment plate.
Bake 30 min or until complete evaporation of the water until a slight coloration. Book in large bowl.
Heat to boiling 1 cup mushroom broth and add the couscous.
Cover and let stand 5 min.
Separate the couscous grains with a fork.
Add c. in s. butter if desired.
Combine couscous with grilled vegetables.
Add the citrus juice, oil, parsley and adjust the seasoning.
Serve warm or cold dish.
Keeps for 4 days.