Couscous salad

Ingredients for 4 servings:

• 250 g couscous
• 250 ml water
• 1 tsp vegetable broth
• 1 jar Ajvar, hot or mild
• 15 cherry tomatoes
• 1 small zucchini
• 1 onion(s)
• 1 bell pepper(s)
• 1 clove(s) garlic
• 1 lemon(s)
• 1 pinch of cumin
• 2 tbsp olive oil
• Salt
• Cayenne pepper
• Maggi

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Place the couscous in a large bowl and pour over 250 ml of boiling vegetable stock. Cover and let it swell. Finely dice the zucchini and onion and fry in olive oil until translucent, then season with salt. I fry the onions first and then add the zucchini 3 minutes later. Finely dice the bell peppers and quarter the tomatoes. Add all the vegetables to the couscous and mix. Mix/season a jar of ajvar with cumin, Maggi (4-5 dashes), salt, cayenne pepper, and lemon juice. Add to the couscous and mix well until everything is evenly red. It tastes best if you let the salad marinate for a day.