Couscous salad

Ingredients for 4 servings:

• 250 g couscous
• 1 tbsp tomato paste
• 2 thick garlic cloves
• 2 spring onions
• 500 ml vegetable stock
• 1 large green bell pepper(s)
• 1 large pepper, hot
• 6 tbsp rapeseed oil
• 2 tbsp Balsamic vinegar bianco
• 1 tbsp lemon juice
• some sea salt
• some pepper from the mill
• some chives
• some nasturtiums, possibly with flowers

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

summer variant

Finely chop the garlic and slice the spring onions into rings. Sauté both with the tomato paste in a little oil and deglaze with the stock (reserve a little stock). Bring everything to a boil and stir in the couscous. Let it swell for about 10 minutes – if there isn’t enough stock, add a little more. Let it cool. Finely dice the bell peppers and thinly slice the chili peppers, and add to the couscous. For the dressing, whisk together the rapeseed oil, balsamic vinegar, lemon juice, sea salt, pepper, chives (cut into rings), and cress (torn) until frothy and stir into the salad. Let it stand for about 1 hour. Then season again with the same amount of dressing (this time without the chives and cress) – otherwise the salad will be too dry and taste bland. The salad tastes best the next day at room temperature. The quantity is enough as a starter for 4 or as a side dish at the buffet for 6 – 8 people.