Couscous salad with lemon, mint and raisins

Ingredients for 4 servings:

• 400 g couscous
• 600 ml vegetable stock
• 2 red bell peppers
• 1 lemon(s), untreated
• 80 g currants or raisins
• mint
• 1 tsp mustard
• 1 tsp honey or agave syrup
• 1 Pepper
• 4 tbsp olive oil
• 3 tbsp Balsamic vinegar, white
• salt and pepper
• 2 tbsp pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 23 minutes

vegetarian, without honey in the dressing also vegan, quick

Wash the lemons and chili peppers and cut into small pieces. Bring the lemons, chili peppers, and currants to a boil with the vegetable stock in a saucepan. Then add the couscous, stir, remove from the heat, and let cool. Chop the bell peppers and mint and add them to the cooled couscous along with the pine nuts. Make a dressing from honey, mustard, balsamic vinegar, and olive oil and stir it into the couscous. Finally, season with salt and pepper.