Couscous salad

Ingredients for 6 servings:

• 350 g couscous
• e.g. water, boiling
• ½ red bell pepper(s)
• 2 tomatoes, firm
• ½ cucumber(s)
• 1 small onion(s), red
• 25 g pine nuts
• 125 g natural yogurt
• 1 small zucchini
• ½ eggplant(s)
• 1 tbsp coriander greens, chopped
• 1 tbsp parsley, chopped
• 1 tsp vinegar
• 3 tbsp oil
• salt and pepper
• cumin
• 1 pinch of saffron
• Paprika powder, sweet and hot
• Vegetable broth, instant
• olive oil
• 1 dashes lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

in oriental style, as a side dish for grilling

Place the couscous in a large bowl, mix with half a teaspoon of salt and half a teaspoon of vegetable stock, then pour boiling water over it according to the package instructions and let it swell for a few minutes. Use a little less water, as the couscous shouldn’t become sticky. Cut the vegetables into very small cubes. Sauté the bell pepper, onion, zucchini, eggplant, and both herbs in a pan with a little olive oil. Then season with salt, pepper, cumin, a pinch of saffron, and both types of bell peppers and let cool. Add the fried vegetables, the finely chopped tomatoes and cucumbers, and the natural yogurt to the bowl with the couscous and mix together. Season to taste with 1 teaspoon of vinegar, lemon juice, and about 3 tablespoons of oil, as well as salt and pepper. The amount of natural yogurt and oil should be increased or decreased slightly depending on the desired moistness.