Spicy, light couscous salad with yogurt and mint sauce, quick and easy

Ingredients for 2 servings:

• 250 g couscous
• 2 tomatoes
• ½ jar black olives
• 3 celery sticks
• 3 leaves of lettuce, preferably romaine or iceberg lettuce
• 1 tsp salt
• ½ tsp pepper
• ½ tsp turmeric
• 3 tbsp chili oil
• 1 cup of yogurt, 1.5% fat
• 3 fresh mint leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

simple, quick, vegetarian/vegan

First, place the couscous in a bowl. Boil 1.5 times the amount of water (375 ml for 250 g of couscous) in a kettle and pour it over the couscous. While the couscous is swelling (about 10 minutes), wash the vegetables and cut them into strips. (Tip for beginners: A serrated knife is best for the tomatoes, while a regular, slightly larger kitchen knife is suitable for everything else.) Once the couscous has swollen, toss it with salt, pepper, turmeric, and chili oil and season to taste. Then add the vegetables and mix with the couscous. For the mint sauce, simply pour the yogurt into a small bowl and mix with a pinch of salt, pepper, and the finely chopped mint leaves. Let the salad and yogurt stand for about 15-30 minutes to allow all the spices and oil to work their way through. Then mix everything again and serve. The yogurt can simply be added on top of or next to the couscous, as desired.