Couscous salad with vegetables

Bring 150 ml water with ½ tsp salt to a boil in a pot.

• 150 ml Water
• Salt

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Meanwhile put the couscous into a large bowl.

• 120 g Couscous

Pour the boiling water over the couscous, stir briefly and cover the bowl. Let it soak for about 5 minutes.

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Meanwhile wash the cucumber and cut it into about 1 cm dice.

• 1 Cucumber

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Wash the tomatoes, cut out the stem ends and cut them into about 1 cm dice.

• 3 Tomatoes

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Rinse the chickpeas under cold water in a strainer and let them drain well.

• 1 can Chickpeas

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Pick off the mint and parsley leaves and chop them finely.

• ½ bunch Mint
• ½ bunch Parsley

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Scrub the lemon under hot water and finely grate the zest. It gives the salad a fresh flavor.

• 1 Lemon

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Squeeze the grated lemon.

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Stir the lemon juice, olive oil, cumin and ½ tsp salt together in a small bowl.

• 3 tbsp Olive oil
• 1 tsp Cumin
• Salt

Fluff the couscous with a fork until there are no lumps left.

Add the cucumber, tomatoes, chickpeas, herbs and lemon zest to the couscous, pour the dressing over it and mix well.

Season with salt and pepper to taste. For meal prep, fill two boxes. Kept in the fridge, the salad lasts 3 days.

• Salt
• Black pepper