Couscous salad with mint and lemon dip

Ingredients for 4 servings:

• 500 g couscous
• 2 bell peppers
• 1 cucumber(s)
• 1 pack of sheep’s cheese
• 250 g low-fat curd cheese
• e.g. mint, fresh
• salt and pepper
• nutmeg
• lemon juice
• olive oil
• 1 small jar of green olives, finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A refreshing vegetarian treat

Cover the couscous with hot water (from the kettle), let it steep, and then let it cool. Dice the bell pepper and peeled cucumber, dice the feta cheese, and stir everything into the couscous. Drain the olives (reserving some of the liquid) and mix them into the couscous. Season the salad with salt, pepper, olive oil, and a little olive liquid. Mix the quark with water or milk until the quark reaches the desired consistency. Chop fresh mint and mix it into the quark, if desired. Optionally, you can also add some of it to the couscous salad. Season the quark with fresh lemon juice, salt, pepper, and nutmeg. Serve the couscous salad with the mint and lemon dip and enjoy.