Oriental couscous salad

Ingredients for 4 servings:

• 1 cup(s) couscous
• 2 cup(s) water, hot
• 100 g cocktail tomatoes
• ¼ cucumber(s)
• 1 fig(s), fresh or dried
• 4 tbsp cranberries, dried
• 200 g feta cheese in brine
• 10 leaves mint, fresh
• salt and pepper
• Sugar
• chili flakes
• e.g. balsamic vinegar
• e.g. olive oil
• curry
• possibly water

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

with mint, feta cheese, cranberries and figs

Pour the hot water over the couscous, mix with about 2 teaspoons of salt, some chili flakes, and a touch of curry powder (not 1/2 teaspoon), and let it swell for about 20 minutes. Quarter the cherry tomatoes, cut the cucumber into small pieces, as well as the fig and feta cheese. Add all ingredients to the couscous along with the cranberries and finely chopped mint. Add plenty of olive oil and a little balsamic vinegar. If the salad is too dry, simply add a little water. Season to taste with salt, pepper, and sugar. Vary the cranberries, figs, and mint according to taste.