Cous cous with bok choy, lemon balm and orange peberfrugt salsa

Ingredients for Cous cous with bok choy, lemon balm and orange peberfrugt salsa

Instructions for Cous cous with bok choy, lemon balm and orange peberfrugt salsa

To prepare the Cous cous with bok choy, lemon balm and orange peberfrugt salsa recipe, please follow these instructions:

Pour over cous cousen with oil and boiling water. Let it withdraw as much water as possible. Is there too much water by drainage the da in sight. Cut bok choy and spring onions very finely and chop the lemon balm also. Mix it into the chilled cous cous and season with lemon juice, chili and salt. Getting all the ingredients for peberfrugt salsa in a blender or a food processor and blend to a uniform salsa. Serve the salad on a platter and serve salsa in a seperart Bowl.