Summery couscous salad with olives, feta and mint

Ingredients for 2 servings:

• 100 g couscous
• 2 tomatoes
• ½ cucumber(s)
• 2 handfuls of black olives without stones
• 1 feta cheese
• 1 small bunch of mint, fresh
• 1 small bunch of fresh parsley
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp mustard
• salt and pepper
• ½ lemon(s), untreated, zest and juice

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

First, place the couscous in the salad bowl. Then, mix a dressing from vinegar, oil, mustard, salt, lemon juice and zest, and pepper and spread it over the couscous. The instructions here are approximate; I usually do it “freehand.” However, the couscous should be well coated. Now, chop the tomatoes and cucumber and spread it over the couscous. Refrigerate for about an hour until the couscous has softened thanks to the salad dressing and the water in the tomatoes and cucumbers. If you don’t want to wait that long, you can also cook the couscous until soft, let it cool, and then add the ingredients. Once the couscous is soft, dice the feta cheese and spread it on the salad with the olives. Finely chop the mint and parsley and spread it over the salad. Mix everything well. This goes wonderfully with summer barbecues and meat, but can also be eaten on its own.