Lemon couscous with mango and tomato salsa

Ingredients for 4 servings:

• 3 spring onions
• 1 bunch arugula
• 1 lemon(s), untreated
• 250 g couscous
• 450 ml vegetable stock
• 1 mango(s)
• 300 g cocktail tomatoes
• 1 tbsp honey
• salt and pepper
• some lemon juice or balsamic vinegar or rice vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Delicious summer meal, served with a thin steak

Finely dice the white part of the spring onions and slice the green ones into rings. Set the rings aside; you’ll need them for the couscous. Deseed and dice the tomatoes. Peel and dice the mango. Mix the tomatoes, mango, and diced white onions. Stir in the honey and season with salt, pepper, and lemon juice, or white balsamic vinegar or rice vinegar (genmai su). Wash the arugula, remove the stalks, and chop the leaves. Bring the vegetable stock to a boil, then remove from the heat and let the couscous swell in it. Grate the lemon zest, squeeze out the juice, and add both to the couscous. Stir in the green onion rings and arugula and season to taste with salt and pepper. Delicious vegetarian as a light summer dish or with a minute steak of pork or beef, seasoned only with salt and pepper.