Couscous salad with pesto

Ingredients for 8 servings:

• 500 g couscous
• 500 ml vegetable stock
• e.g. pesto, green (basil pesto)
• 2 lemons
• 2 large onions
• 2 cucumbers
• 500 g cocktail tomatoes
• 3 bell peppers, colored
• 300 g feta cheese (e.g. with herbs)
• 1 jar tomatoes, dried in oil
• Mixed fresh herbs (e.g. basil, parsley, chives)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

as a side dish, for grilling or just like that

Cook the couscous according to the package instructions, but in vegetable stock instead of water. Then let it cool. Squeeze the lemons. Finely chop the onions. Cut the cucumbers (without the skin) and the bell peppers into small pieces. Quarter the cherry tomatoes. Drain the sun-dried tomatoes. Cut the feta cheese into small cubes and the sun-dried tomatoes into strips (if not purchased that way). Mix the now-cooled couscous with the lemon juice. Add the onions, cucumbers, bell peppers, cherry tomatoes, sun-dried tomatoes, feta cheese, fresh herbs, and pesto. Mix everything well and season with salt and pepper. Refrigerate the salad for at least 1 hour. It will keep in the refrigerator for up to 2 days.