Couscous salad with beetroot and smoked salmon

Ingredients for 2 servings:

• 75 g couscous
• 3 mini cucumbers
• 2 balls of beetroot, vacuum-packed
• 10 slice(s) beetroot, pickled from the jar
• 1 m.-sized onion(s)
• 1 pack of smoked salmon
• 3 tbsp olive oil
• ½ lemon(s), the juice
• Salt and pepper, freshly ground
• a few stalks of parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Total time approx. 40 minutes

Place the couscous in a bowl. Then stir in a little salt and olive oil. (This makes it easier to loosen after it has soaked.) Pour boiling water over the couscous until it is just covered, then let it soak, covered, for about ten minutes. In the meantime, dice the cucumber, beetroot, and onion. Chop or tear the smoked salmon into small pieces. Once the couscous has swollen, add all the remaining ingredients, including the oil and lemon juice, and mix well. Season with salt and pepper. Finally, garnish with a few parsley leaves.