John Myers
Ingredients for 20 servings:
- 500 g couscous
- 500 ml vegetable stock
- 20 small cherry tomatoes
- 2 large bell peppers, yellow and orange
- 6 small cucumbers
- 2 packs of feta cheese, 200 g each
- 2 packs of mixed herbs, frozen or fresh
- 200 g pine nuts
- 700 g ajvar
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar, lighter
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes
vegetarian
Pour the hot broth over the couscous in a large pot or bowl and let it swell for about 2 minutes. Then fluff it up with a fork. Roast the pine nuts in a pan until golden brown. Meanwhile, cut the tomatoes, cucumber, bell pepper, and feta into small pieces or cubes and add them to the pot with the couscous. Add the ajvar, herbs, and toasted pine nuts. Mix everything well. Drizzle with the olive oil and white balsamic vinegar, stir, and season with salt and pepper. It goes very well with grilled food and is always a hit. The salad is very easy to prepare and will keep in the refrigerator in a suitable container for several days, still tasting delicious.
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