Couscous salad with pomegranate

Ingredients for 2 servings:

• 100 g couscous, dry
• vegetable broth
• 200 g feta cheese
• ½ pomegranate
• 1 bell pepper
• 1 small can of corn
• some salt and pepper
• 3 tbsp lemon juice
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Total time approx. 30 minutes

pleasantly sour-fruity with lemon juice

Place the couscous in a bowl. Bring the broth to a boil briefly and mix with the lemon juice. Pour the broth mixture over the couscous until it is covered and let it swell. Add a little more broth if necessary. Drain the feta cheese and corn. Cut the pomegranate open and remove the seeds. Dice the bell pepper and feta cheese. Stir the pomegranate seeds, corn, bell pepper, and feta cheese into the couscous with a little olive oil and season with salt, lemon juice, and pepper. Tastes just as good cold as it does lukewarm, when the cheese has melted a little. Tip: Of course, you can also add other vegetables, such as cucumber or tomatoes, depending on your taste. For the men, grilled meat also goes well with this dish.