Couscous as a side dish or salad

Ingredients for 4 servings:

• 250 g couscous (pre-cooked instant couscous)
• 300 ml vegetable broth (follow the instructions on the couscous package)
• 200 g oyster mushrooms
• 1 zucchini
• 1 bunch of spring onions
• 3 cloves garlic
• 1 pepper, red or chili pepper
• 5 tomatoes, pickled, dried
• 1 tbsp thyme (fresh, picked)
• 1 tbsp parsley (fresh, chopped)
• salt and pepper
• turmeric
• Lemon pepper
• olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Salad with vegetables, delicious e.g. as a side dish to grilled food

Prepare the couscous with the vegetable broth according to the package instructions (without butter!). Slice the oyster mushrooms into strips and sear them in a little olive oil. Dice the zucchini and add them to the oyster mushrooms. Clean the spring onions, slice them into thin rings, and briefly sauté them with the vegetables. Heat 3-4 tablespoons of olive oil and briefly sauté the finely sliced ​​garlic, add the chili rings, and season the mixture generously with thyme, salt, pepper, turmeric, and lemon pepper. Cut the pickled tomatoes into thin strips. Mix the couscous with the vegetables while it’s still hot, if possible. Pour the seasoned oil over it, mix well, and let it infuse well, then add more seasoning if desired. Serve at room temperature, sprinkled with chopped parsley. It also tastes good to melt 2-3 anchovy fillets in the hot oil, then add less or no salt at all!