Honey citron mocktail
Preparation time 10-min
Fresh carrot salad with couscous and Meli honey dressing
Ingredients
- g couscous
- carrot carrots
- bunch of parsley bunches of parsley
- bunch of coriander bunches of coriander
- bunch of mint bunches of mint
-
ml
vegetable broth
(warm) - g raisins
- g dried cranberries
- pistachios
-
tbsp
Meli liquid honey
(+ extra for garnish) - tbsp mustard
- dash of wine vinegar dashes of wine vinegar
- tbsp nut oil
- dash of sesame oil dashes of sesame oil
- fig figs
- pomegranate seeds
Instructions
-
Step 1
For this recipe, prepare warm vegetable broth.
-
Step 2
Pour the couscous into a large bowl and add most of the warm broth. Let the couscous swell and absorb the liquid. Taste after a few minutes and add more broth if needed.
-
Step 3
Using a vegetable peeler, cut the carrots into long, thin strips (like spaghetti) and place them in a large bowl along with the raisins and dried cranberries.
-
Step 4
Roughly chop the pistachios and toast them briefly in a dry pan. Keep an eye on them to prevent burning.
-
Step 5
Rinse the parsley, coriander, and mint. Finely chop the herbs.
-
Step 6
Combine the herbs and the swollen couscous with the carrots in the bowl.
-
Step 7
Prepare the dressing in a small bowl. Mix the Meli honey with a dash of wine vinegar and the mustard. Then add the nut oil and a dash of sesame oil. Whisk well until you get a slightly thickened vinaigrette. Season with salt and pepper.
-
Step 8
Pour the honey vinaigrette over the carrot salad and mix well. Adjust seasoning with salt and pepper if necessary.
-
Step 9
Cut the figs into quarters and place them on top of the couscous salad. Drizzle with a little extra Meli honey.
-
Step 10
Finish the salad with the toasted pistachios, pomegranate seeds, and a few fresh herb leaves.
