Couscous salad with raspberry vinaigrette

Ingredients for 4 servings:

• 150 g couscous
• 300 ml broth
• 1 large tomato(s)
• ½ cucumber(s)
• ½ bell pepper(s), red
• 10 raspberries, frozen, thawed
• 3 tbsp rapeseed oil
• 1 tbsp balsamic vinegar
• 2 tbsp sugar
• 1 bunch of chives

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

summery, fruity, light

Pour the boiling stock over the couscous and let it stand for 5 minutes. Stir occasionally, then let it cool. Dice the tomato, cucumber, and bell pepper. Press the frozen raspberries through a sieve and collect the juice. Then add the oil, vinegar, and sugar and mix. Once the sugar has dissolved, pour the mixture over the vegetables and let it stand until the couscous has cooled. The couscous must be really cold, otherwise it will absorb too much of the vinaigrette and the salad will become dry. Then stir the vegetable mixture into the couscous. Before serving, finely chop the chives and scatter them over the salad. It tastes great as a side dish for a barbecue!