Couscous salad with sesame dressing

Ingredients for 2 servings:

• 150 g couscous
• 1 small cucumber(s)
• 2 m.-large tomato(s)
• 1 carrot(s)
• 1 onion(s), red or white
• 1 garlic clove(s)
• some carrot greens, to taste
• Rapeseed oil or olive oil
• 1 tsp tahini
• 1 tbsp soy sauce
• 1 tbsp vinegar
• 2 handfuls of nutty leaf lettuce, e.g. oak leaf lettuce
• e.g. lemon juice
• salt and pepper
• Paprika powder
• Turmeric, other spices, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

simple and vegan

Prepare the couscous according to the package instructions. Alternatively, you can also use lentils, bulgur, or millet. Cut the vegetables into bite-sized pieces. Chop the onion, garlic, and carrot tops. Wash and chop the lettuce. Heat the oil in a pan. (No oil should be heated above its smoking point, so heat the pan first, then add the oil and immediately the vegetables.) First, fry the carrots, onion, and garlic until hot, then add the cucumber and tomato and sauté with the rest, reducing the heat. Add the tahini, soy sauce, vinegar (e.g., herb or apple cider vinegar), lemon juice, the carrot tops, and the spices, and mix well. It should have a creamy consistency. Mix with the couscous. Finally, fold in the lettuce.