I sea couscous salad

By Thamar Zeijen from @thaamskookshow

Thamar Zeijen
Thamar Zeijen@thaamskookshow
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"I liked these chips even better than normal tortilla chips! In addition, they are also vegan and gluten-free, so a perfect option for everyone. Especially in a salad like this they are a great addition and give extra crunch to the dish."
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Ingredients

  • Handful of Seamore’s Seaweed Chips
  • 75g couscous
  • Fresh cilantro
  • ½ cube of vegetable stock
  • ½ mango
  • ¼ avocado
  • 2 tbsp chickpeas
  • Paprika powder Garlic powder
  • 2 tbsp. cottage cheese
  • 1 tsp mayonnaise
  • Olive oil
  • Balsamic vinegar
  • White wine vinegar
  • 125g falafel
  • 3 tbsp canned red cabbage

Preparation

Preheat the oven to 200 degrees. Prepare the couscous according to the package: soak the couscous for 5 minutes in warm water (in which dissolved the vegetable stock cube). Read on the package exactly how many ml of water is needed for 75 g of couscous and do not use more water than necessary. Rinse the chickpeas briefly under the tap and place them on a baking tray. Marinate them with some paprika, garlic powder, salt, pepper and a little bit of olive oil. Now they can go into the oven for 15-20 minutes to roast them nice and crispy. Finely chop the coriander and mix it with the couscous with some more salt and pepper. Cut the mango and avocado into the desired shape. Heat a frying pan with some olive oil and fry the falafel in it. Make a sauce with the quark, mayonnaise, olive oil, balsamic vinegar, white wine vinegar, salt and pepper. The sauce should not become too liquid, but mix these ingredients together to taste. Put the couscous in a bowl and complete your salad with the mango, avocado, red cabbage (cold), the roasted chickpeas, falafel, seaweed chips and 2 tbsp of dressing. Add a little more salt, pepper and fresh coriander if desired. Enjoy! 💚

You need the following product to prepare this dish:

Seaweed chips

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