Couscous salad with fresh mint, parsley, spring onion, tomato, cucumber

Ingredients for 8 servings:

• 500 g couscous
• 250 ml vegetable stock
• 1 can tomato(s), chopped (400 g)
• 2 bunch parsley, flat
• 1 bunch of spring onions
• 1 bunch mint, fresh
• 1 red bell pepper(s)
• 5 cherry tomatoes
• 1 can chickpeas (400 g)
• ½ cucumber(s)
• 5 tbsp olive oil
• 1 tbsp sugar
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

summery

Cut the spring onions into small rings. Divide the quantity into roughly thirds. Place 1/3 of the spring onions in a large pot with the olive oil and let the onions become translucent. The remaining spring onions will be added raw to the salad later. Add the sugar and let it caramelize – be careful not to burn the sugar. Deglaze the onion-sugar-oil mixture with the canned tomatoes. Now add the vegetable stock and let everything simmer gently for a few minutes. Remove the pot from the heat and add the couscous, stir well, cover, and let it swell – stirring occasionally. In the meantime, pluck the parsley and mint from the stalks, wash, and finely chop. Cut the bell peppers, cherry tomatoes, and cucumber into small pieces. Wash and drain the chickpeas. The couscous should be soft by now and have absorbed most of the liquid. Transfer the couscous to a deep salad bowl to cool, stirring frequently. Once the couscous has cooled and is slightly crumbly, stir in all the prepared ingredients. Season with salt and pepper to taste. Tip: You can also fry the parsley in a pan with oil until crispy. Then drain on kitchen paper.