Crispy Vegetable Salad with Couscous

This salad is easier to make than it sounds. It is well suited for both lunch and dinner.

Ingredients

• beets - 10 g
• carrots - 10 g
• fennel - 10 g
• celery stalk - 10 g
• boiled couscous - 70 g
• Greek yogurt - 50 g
• cilantro - 5 g
• chili pepper - 2 g
• green apple - 100-150 g
• cane sugar - 5 g
• micro-herbs - for decoration
• Pesto sauce - 5 g

Directions

1. Cut fresh vegetables and 10 g of apple into very small cubes, mix, add salt and olive oil.
2. Peel the apple, chop finely. Put sugar in a frying pan, add an apple after a minute. Wait until the apple starts to caramelize. Keep on fire for a few more minutes, then punch the apple in a blender until puree.
3. Chop chili peppers finely, mix with yogurt.
4. Put the couscous mixed with vegetables on a plate, garnish with cilantro and micro-herbs. Put the salad dressing on the side of the couscous, put the applesauce on it.