Couscous salad with raw zucchini

Ingredients for 2 servings:

• 150 g couscous
• 225 ml water
• 1 tsp, heaped vegetable stock, granulated
• 2 tsp, heaped paprika paste, mild
• 300 g zucchini
• 15 black olives, pitted
• 6 tomatoes, dried in oil
• 2 tsp balsamic vinegar, dark
• 1 tsp, heaped harissa paste
• 6 tbsp oil
• salt and pepper
• 2 tbsp, heaped coriander leaves, freshly chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

a vegan random creation of leftovers

Bring the water to a boil briefly, then stir in the stock, 1 tablespoon of the oil, and the paprika paste. Pour over the couscous, stir, and cover. Let stand for about 10 minutes. In the meantime, thinly slice the zucchini using a cucumber slicer, halving or quartering again depending on the size. Slice the olives and finely chop the sun-dried tomatoes. Mix the remaining oil with the balsamic vinegar and harissa paste, and season with salt and pepper. Fluff the couscous with a fork, pour the dressing over it, mix well, and fold in the chopped ingredients, including the chopped coriander. Whether this should sit in the fridge for a while depends on your hunger.