Oriental couscous salad

Ingredients for 4 servings:

• 1 cup couscous
• 1 ½ cup(s) water, hot
• 1 eggplant(s), diced
• Olive oil, best
• 2 spring onions, cut into rings
• 2 garlic cloves, squeezed
• ½ cucumber(s), diced
• 2 tomatoes, diced
• 1 pack of feta cheese, crumbled
• 1 jar olives, black or green as desired
• 2 tbsp lemon juice
• 1 tbsp white vinegar
• 1 bunch parsley, coarsely chopped
• 1 tsp cinnamon powder
• 2 tbsp, heaped paprika powder, sweet
• 1 tsp ginger powder
• 1 tsp curry powder
• 2 tsp turmeric powder
• Salt and pepper, colorful

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegetarian, tasty, healthy and very spicy, especially good in summer as a side dish to grilled meat

Let the couscous swell in 1.5 times the amount of hot water for 4 minutes. Sauté the eggplant cubes in olive oil and, just before the end, briefly sauté the spring onions and garlic, seasoning with salt. Now mix all the ingredients together while the couscous and eggplant are still warm so that the flavor of the spices is better absorbed. Notes: Do not be sparing with the spices, otherwise the salad would no longer have an oriental flavor. Paprika and turmeric can be used generously to create a beautiful color. Turmeric has a neutral flavor but is very good for our cardiovascular system. Curry and ginger stimulate blood circulation. Olive oil can also be used generously, as otherwise the couscous would be too dry. Although olive oil has no less fat than butter, it is full of minerals and vitamins and is therefore healthier and a delicious alternative at breakfast.