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Oriental couscous salad | Recipes for the climate Summer | vegan, seasonal, sustainable
Climate-friendly recipes for every season: Today's nutrition damages the climate more than traffic. Because too many meat and milk end up on the plates ...
Climate-friendly recipes for every season:
Today's diet harms the climate more than traffic. For there are too many meat and dairy products on the plates, whose production is responsible for the majority of dietary greenhouse gas emissions. In order to curb global warming, the consumption of animal products must be reduced. The variety of recipes for the climate of Greenpeace Switzerland and tibits shows just how varied and tasty the plant-based diet is. Four or five more cooking ideas are published per season.
All recipes can be found here:
Recipes for the climate - Greenpeace
We'll send you a collection of climate-friendly recipes for each season. Delicious seasonal recipes to cook at home. Check out the videos and get inspired. The question “What should I eat today?” Is a very important one, because 28 percent of the environmental impact of a household is caused by our diet.
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ORIENTAL COUSCOUS SALAD
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Persons: 4
Preparation time: 40 min
INGREDIENTS:
200ml water
each ½ teaspoon cumin, paprika, cinnamon and turmeric
4 EL rapeseed oil
½TL Raz el Hanut
200g couscous
1/XNUMX a lemon
150g boiled chickpeas
50g sultanas
½ bunch peppermint
200g cherry tomatoes
200g cucumber
Salt and pepper from the mill
PREPARATION:
Put the water with the spices in a bowl and mix well. Add the couscous and let it swell until almost no liquid is left.
Squeeze the juice of the lemon and add to the couscous. Wash the cherry tomatoes and the cucumber and cut into small cubes, briefly rinse the peppermint and cut into fine strips. Put in the bowl together with the chickpeas and sultanas and season with salt and pepper from the mill.
Divide the couscous salad into four bento boxes.
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