Mix the couscous in a bowl with 500 ml of boiling water. Stir in a dash of the tomato oil, salt, pepper and Ras el Hanout. Cover and let cool, stirring a little every now and then so that the couscous does not stick.

Wash and dice the cucumber, cut the spring onion into rings, dice the tomatoes, finely chop the parsley. Cut the tomatoes in oil into small pieces. Fold the ingredients into the couscous. For the dressing, mix some oil from the tomatoes (and / or some olive oil) with lemon juice and stir into the salad. Crumble the goat cream cheese over it and mix in carefully. Season to taste with salt and pepper.

This fits e.g. flatbread, lamb marinated in yoghurt or pan-fried slices of roast beef (previously marinated with spices, e.g. zhoug or baharat)