Couscous salad

Ingredients for 6 servings:

• 250 g couscous, instant
• ½ cucumber(s)
• 2 tomatoes
• 1 small onion(s)
• 2 garlic cloves
• 1 tsp curry powder, more or less if desired
• 125 g mayonnaise
• 3 eggs
• n. B. water
• 1 tbsp vegetable broth, instant
• some salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Prepare the couscous with the water according to the package instructions. I add instant vegetable stock for flavor. Let the couscous cool, stirring occasionally to loosen it up. It can also be prepared a day in advance; just make sure it’s loose. Hard-boil the eggs and let cool. Dice the tomato and cucumber. Finely dice the onion and mince the garlic. Mix the tomato, cucumber, onion, and garlic with the mayonnaise, and add the curry powder and a pinch of salt (to taste). Add the chopped eggs to the tomato and cucumber mixture. When the couscous is completely cool and fluffy, fold it into the tomato and cucumber mixture. As it’s written here, it’s a rather dry salad, for those who don’t like everything swimming in mayonnaise. Nevertheless, it’s a mixture that can be shaped nicely, for example, in a cup or serving ring. You can, of course, vary the amount of mayo, or add a splash of vegetable broth (for a more calorie-conscious option). 1 teaspoon of curry isn’t much, barely noticeable, and not everyone’s cup of tea, but if you like it, you can certainly add more.