Herb couscous

Ingredients for 2 servings:

• 120 g spelt couscous
• ½ tsp rock salt
• 240 ml boiling water
• 20 g sunflower seeds
• 1 tbsp olive oil
• 1 small onion(s), red
• 2 tbsp parsley, fresh
• 1 tbsp basil, fresh
• 1 tsp thyme, fresh
• 1 tsp oregano, fresh

Instructions

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

quick side dish with a fine aromatic note, versatile in combination

Mix the couscous with the salt, pour boiling water over it, and cover. Let it swell for a few minutes. Roast the sunflower seeds in a pan without fat, remove from the pan, and set aside. Add the olive oil to the pan and sauté the finely diced onion. Turn off the heat. Add the swollen couscous to the pan and mix with the onion. Chop the fresh herbs and stir into the couscous. Sprinkle the finished herb couscous with the sunflower seeds and serve. The herb couscous tastes great with vegetable salads, for example, with beetroot, or with oven-baked feta or salmon. The couscous provides protein and fiber. The sunflower seeds are also an ideal source of vitamin E. The herbs provide additional vitamins. Nutritional values ​​per serving: Energy: 327 kcal / 1378 kJ Protein: 10.6 g Carbohydrate: 40 g Fiber: 6.8 g Fat: 12.7 g