Mediterranean Couscous Salad

Method

1. 1
   • couscous 200 g
   • vegetable stock 3 dl

   Steam and fluff the couscous — Place the couscous in a large bowl and pour over the boiling vegetable stock. Cover and leave for 5 minutes, then fluff with a fork and let cool.

   ⏱5 min
2. 2
   • couscous 200 g
   • cherry tomato 200 g
   • cucumber 1
   • black olives 80 g
   • sun-dried tomatoes 60 g
   • fresh parsley 20 g
   • fresh mint 15 g

   Add the vegetables — Add the cherry tomatoes, cucumber, olives, sun dried tomatoes, parsley, and mint to the cooled couscous.

3. 3
   • olive oil 5 tbsp
   • lemon juice 3 tbsp
   • salt to taste
   • black pepper to taste

   Dress and rest the salad — Whisk the olive oil and lemon juice with salt and pepper, pour over the salad, and toss thoroughly. Rest for 10 minutes before serving to let the flavours develop.