Couscous salad

Ingredients for 2 servings:

• 1 cup of couscous, small coffee cup, approx. 100 ml
• 2 cups water
• 1 zucchini
• 1 handful of green peppers
• 1 pointed pepper, red
• 1 onion(s)
• 5 dates, dried (soft dates)
• 5 figs, dried (soft figs)
• ½ bunch parsley, flat
• olive oil
• ½ lemon(s), juice
• some honey
• 1 tbsp spice mix (Za’Atar)
• Salt
• Cayenne pepper or Pul Biber

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Bring 2 cups of water with a pinch of salt to a boil. Add the couscous, remove from the heat, and let it sit for about 5 minutes. Add 5-6 tablespoons of olive oil and stir well (preferably with a fork) to avoid lumps. While the vegetables are being prepared, stir the couscous occasionally. Peel and finely dice the onion, wash the bell peppers and zucchini, and cut into small cubes. Dice the soft fruits and roughly chop the parsley. Heat a little olive oil in a pan and sauté the onion until translucent, then add the zucchini and bell peppers and cook over medium heat for about 5 minutes. Mix the prepared vegetables together with the soft fruits, parsley, lemon juice, the spice mix (Za’Atar is a spice mix made from chickpeas, thyme, salt, sesame, chili, cumin, coriander, and fennel), and a little honey. Season with salt and cayenne pepper (if you like it spicier, use fresh chili or pul biber). Refrigerate for a few hours. The salad can also be prepared the day before.