Couscous salad with mussels

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 334 Kcal, 10g Protein, 328g Carbohydrates, 17g Fat


  • Couscous
  • 250 g celery, thinly sliced
  • 50 g dried tomatoes in oil, drained, cut into strips
  • 100 g couscous
  • 2 dl water, boiling
  • 0.25 tsp salt
  • Salad dressing
  • 3 tbsp white balsamic vinegar
  • 1 bunch flat-leaf parsley, finely chopped
  • salt and pepper to taste
  • 4 tbsp olive oil
  • 1 apples, diced
  • Mussels
  • 1 tbsp olive oil
  • 1 garlic clove, pressed
  • 500 g mussels (moules)
  • 0.5 dl gin

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  • Couscous

    Place the couscous, celery, tomatoes and salt in a bowl, add the water. Cover and leave to stand for approx. 5 mins. Separate the couscous with a fork.
  • Salad dressing

    Combine the balsamic, oil, parsley, salt and pepper. Mix the dressing and diced apple in with the couscous.
  • Mussels

    Scrub the mussels thoroughly under cold running water. Use scissors to cut off the beard where necessary. Discard any mussels that are already open as these are inedible. Heat the oil in a wide pan. Add the garlic, sauté for approx. 1 min., add the mussels, cover and cook for approx. 1 min. Pour in the gin, cover and simmer for approx. 4 mins. until the mussels open, stirring once. Discard any mussels that have not opened as these are inedible. Pour the mussel water through coffee filter paper, retain the liquid, add to the salad along with the mussels.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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