{"id":511,"date":"2013-04-15T20:10:33","date_gmt":"2013-04-15T18:10:33","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=511"},"modified":"2020-04-15T16:50:12","modified_gmt":"2020-04-15T14:50:12","slug":"%d7%a1%d7%9c%d7%98-%d7%9c%d7%a7%d7%95%d7%a1%d7%a7%d7%95%d7%a1","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=511&lang=en","title":{"rendered":"Couscous Salad"},"content":{"rendered":"

A tangy salad we always serve with our Couscous…<\/p>\n

\"masayar_salad\"<\/div>\n

Ingredients<\/h3>\n

4 carrots, sliced lengthwise
\n2 red bell-peppers, cut into strips
\n1 small cauliflower, separtated into small florets<\/p>\n

Optional additions:
\n1 kohlrabi, cut into strips
\n1 fennel bulb,\u00a0quartered and cut to strips lengthwise
\n1-2 turnips, cut into strips
\n2 unpeeled cucumbers, cut into strips<\/p>\n

For the dressing:
\n1\/2 cup freshly-squeezed lemon juice
\n1 tbsp vegetable oil
\n1\/2 tsp. sweet paprika
\nsprinkle of salt (to taste)<\/p>\n

Preparation<\/h3>\n

Place all vegetables in a bowl, add all dressing ingredients and toss until all vegetables are covered.
\nI recommend making it at\u00a0least 2 hours before serving, so that the vegetables soak in some of the dressing. Toss again before serving.<\/p>\n

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