Cold couscous

Ingredients for 2 servings:

• 1 cup couscous
• vegetable broth
• 1 tsp turmeric
• tbsp butter
• 1 onion(s)
• 1 bunch of parsley
• 3 tomatoes
• Lemon pepper, tomato – mozzarella – salt
• 1 tbsp lemon juice
• 3 tbsp orange juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with tomato and parsley

Prepare couscous with vegetable stock, turmeric, and butter. Dice the onion and sauté in butter until translucent. Finely chop the parsley. Deseed the tomatoes and cut into small cubes. Loosen the cooled couscous, mix with the rest of the ingredients, and season with lemon pepper and the tomato-mozzarella salt. Add lemon and orange juice. Ideal for hot days and as a snack for work. As a main course or salad side dish. Tip: I always use instant couscous; it’s pretty quick. While it’s cooling, quickly prepare the rest. I prefer smaller plum tomatoes. You can also season with cumin and add mint or coriander leaves. The more butter you use for the couscous, the more calories it contains but also the more flavorful it will be.