Colorful Kamut couscous with cucumber, tomato and pepper

Ingredients for 2 servings:

• 4 tbsp cashews
• 4 tbsp pine nuts
• 1 small cucumber(s) or 0.5 large cucumber
• 1 onion(s), red
• 1 onion(s), white
• ½ bell pepper(s), red or yellow
• 2 tomatoes
• 4 tbsp freshly chopped herbs (carrot tops, parsley…)
• 1 tbsp rapeseed oil or wheat germ oil
• 125 g couscous (kamut couscous, whole grain)
• 375 ml water, approx., or vegetable broth
• salt and pepper
• chili

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, with roasted cashews and pine nuts

Roast the cashews and pine nuts in a pan without fat. Meanwhile, halve the cucumber and cut into semicircles. Peel the onions and cut into semicircles. Wash, halve, deseed, and dice the bell peppers. Wash the tomatoes, remove the stems, and finely chop them. Chop the herbs if desired. Remove the roasted nuts from the pan, set them aside, and fry the onions in oil; they can brown a little. Add the cucumber and bell pepper. Sauté for five minutes, then add the kamut couscous and water. Simmer for another two minutes, then add the tomatoes. After another three minutes, add the herbs. Let it steep briefly, then season to taste. Transfer to a plate and sprinkle with the seeds.