Couscous salad with cucumber and feta cheese

Ingredients for 4 servings:

• 1 cup couscous
• 1 cup of boiling water
• 3 tbsp mixed herbs, chopped
• ½ tsp salt
• 1 tsp rapeseed oil
• 1 tbsp butter
• 2 tbsp pine nuts
• ½ bunch of spring onions
• 8 small tomatoes
• ½ cucumber(s)
• 5 black olives, pitted
• ½ lime(s), the juice
• 5 orange(s), the juice
• 1 tsp sugar
• salt and pepper
• 4 tbsp vinegar of your choice (e.g. red wine and apple cider vinegar)
• 4 tbsp olive oil
• 4 tbsp basil, chopped
• 200 g sheep’s cheese, spicy

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

a quick, tasty summer meal, ideal as a side dish

Mix the couscous with the salt and herbs, pour over the hot water, add the oil, and let stand, covered, for 3 minutes. Stir in the butter, fluff with a fork, and let cool. Lightly toast the pine nuts in a pan without oil and transfer to a plate to cool. Slice the spring onions into rings. Heat a tablespoon of olive oil in the pan, add the white part of the onions, reduce the heat, and fry for about 5 minutes. Meanwhile, dice the tomatoes and cucumber, slice the olives into rings, and very finely dice the feta cheese or crumble it with a fork. Add the orange and lime juices and the sugar to the onions and simmer slightly. Add the vinegar and remaining olive oil and mix into the salad along with the basil and pine nuts. Season with salt and pepper. If you like it spicier, you can also slice a small chili into rings or add sambal oelek to the salad dressing. The salad can be easily prepared and stored in the refrigerator—just add the dressing at the end.