Couscous with rice, vegetables, goat cheese and nuts

Ingredients for 4 servings:

• 300 g couscous
• 400 g rice, instant rice mix
• 50 g cashew nuts, unsalted
• some mint leaves, fresh, according to taste
• ½ bunch chives
• 1 lemon(s)
• 4 tbsp olive oil
• 1 tbsp honey
• 400 g vegetables, e.g. sugar snap peas, eggplant, zucchini or as desired
• 150 g goat cheese

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Mix the couscous and rice (we like the 3 varieties, a ready-made mix of long grain, wild, and brown rice) in a bowl and pour over 350 ml of boiling water. Stir thoroughly, then cover and let stand for about 15 minutes. Cut the mint and chives into strips and rolls. Roughly chop the cashews and squeeze the lemon. Mix the lemon juice with 3 tablespoons of olive oil and the honey to make a dressing. Cut the vegetables into strips and fry or grill in a pan with a little oil. After the couscous is cooked, add the mint and chives and mix with the dressing. Spread the grilled or roasted vegetables on top and toss with the goat cheese (sheep cheese works too, of course) and the cashews. This is also great as a side dish for a barbecue or for a buffet. There are many different vegetable variations. We particularly like the mix of couscous and rice. We also varied the seeds and mixed sunflower seeds with the cashews.