Colorful brathering bowl
Ingredients for two portions
Ready in approx. 35 minutes
Difficulty level: Medium
| 1 Can | of Appel fried herring fillets in a spicy brine |
| 80 g | couscous |
| 120 ml | hot water |
| 1/2 | cucumber |
| 1 | small red onion |
| 1/2 | avocado |
| 100 g | pre-cooked beets |
| 1 tbsp. | sunflower seeds |
| 1 tbsp. | chopped dill |
| 2 tbsp. | brine from the can |
| 1 tbsp. | Appel Worcestershire sauce |
| 1 tbsp. | mustard (medium-hot) |
| 1 tbsp. | honey |
| 1 tbsp. | olive oil |
| 1 tbsp. | lemon juice |
| Salt, black pepper, sweet paprika, chili flakes |
1 Can
of Appel fried herring fillets in a spicy brine
80 g
couscous
120 ml
hot water
1/2
cucumber
1
small red onion
1/2
avocado
100 g
pre-cooked beets
1 tbsp.
sunflower seeds
1 tbsp.
chopped dill
2 tbsp.
brine from the can
1 tbsp.
Appel Worcestershire sauce
1 tbsp.
mustard (medium-hot)
1 tbsp.
honey
1 tbsp.
olive oil
1 tbsp.
lemon juice
Salt, black pepper, sweet paprika, chili flakes
Preparation
Pour hot water over the couscous, let it soak for 5 minutes, season lightly with salt, and mix in 1 tsp olive oil.
Dice the cucumber, slice the onion into thin rings, slice the avocado, and cut the beet into pieces.
Toast the sunflower seeds without oil until they give off a light aroma. This gives them a more intense flavor and added crunch.
Mix all the ingredients for the dressing and season to taste with pepper, paprika, and chili (optional).
Place the couscous in a bowl as a base, arrange the vegetables, avocado, and pan-fried herring fillets on top, and pour the dressing over everything. Top with dill and sunflower seeds and serve immediately.
Good Appeltite!
