Couscous salad with herb curd

Ingredients for 4 servings:

• 250 g couscous
• 150 ml water
• 150 ml olive oil
• 1 ½ tsp cumin
• 1 tsp caraway seeds
• 1 ½ tsp coriander
• 3 tbsp tomato sauce
• 1 bell pepper(s)
• 1 m.-large zucchini
• ½ cucumber(s)
• 2 shallots
• 2 garlic cloves
• ½ bunch parsley, fresh
• ½ bunch coriander leaves, fresh
• 1 handful of mint
• 1 handful of lemon balm
• 400 g herb curd
• salt and pepper
• some milk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

First, prepare the couscous. Combine the water, olive oil, salt, pepper, and tomato sauce. Mix with the couscous. Let it sit for a while, stirring occasionally. For the spice mix, grind the cumin, caraway seeds, and coriander seeds in a mortar and pestle until well blended. Cut the bell pepper and zucchini into 1 cm cubes and fry briefly with the finely chopped shallots and garlic in a little olive oil. Add some of the spice mix, salt, and pepper. Cut the cucumber into 1 cm cubes. Finely chop the parsley, coriander, mint, and lemon balm. Add the vegetables directly from the pan to the prepared couscous and mix. Fold in the cucumber. Add the rest of the spice mix with a little salt and pepper. Then mix in the freshly chopped herbs. Mix the herb curd with 1 tablespoon of olive oil and a little milk until thickened. The couscous salad is best served warm, with as much herb curd as everyone likes.