Red couscous salad

Ingredients for 4 servings:

• 2 cups couscous
• 3 cup(s) boiling water (or according to package instructions)
• 0.33 cucumber(s)
• 1 small bell pepper(s), red
• 1 bunch of parsley
• 1 bunch lemon balm
• 3 tbsp olive oil
• 5 tbsp sunflower oil
• 3 tbsp tomato paste, 3-fold concentrated
• ½ lemon(s), juice
• 2 small garlic cloves

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Place the couscous in a pot, pour boiling water over it according to the package instructions, stir once, and cover and let it swell for about 10 minutes. Meanwhile, wash the vegetables and herbs. Finely dice the vegetables. Finely chop the herbs. Mix everything with the cooked couscous. Chill. In a small bowl or soup cup, thoroughly whisk together the oil, tomato paste, salt, pepper, and the juice of half a lemon. If lemon balm isn’t available, increase the amount of lemon juice slightly (up to 1 whole lemon). Peel the garlic cloves and press them in. Mix everything thoroughly again. Pour the sauce over the couscous salad and stir in thoroughly. Let the finished salad sit in the refrigerator for at least an hour. If you’re expecting guests, you can prepare the salad the night before and let it sit in the refrigerator overnight. Be sure to serve cold (from the refrigerator).