Summary

Ingredients

• 150 g couscous
• 150 ml vegetable stock
• 0.5 ½ zucchini
• 2 spring onion (s)
• 1 red pepper
• 1 green pepper
• 1 vine tomato (s)
• 0.25 piece ¼ (s) iceberg lettuce
• 2 tablespoon herbs, frozen, Italian herbs
• 5 tablespoon olive oil
• salt and pepper
• Sheep cheese

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Instructions

1. Pour hot vegetable stock over the couscous and let it sit in a (ceramic) bowl for approx. 10 minutes, covered (if necessary, follow the different instructions on the package).
2. In the meantime, cut the zucchini, tomato, red and green peppers into small pieces. Crush the sheep`s cheese with a fork until it is finely crumbly and add. Cut the iceberg lettuce and spring onions into very fine strips and add to the vegetables and cheese that have already been cut.
3. Mix the frozen Italian herbs with the olive oil and season with salt and pepper.
4. Scrape the couscous out of the bowl finely with a spoon so that it is not lumpy if possible. Mix with the vegetables and dressing.
5. Tastes best when it has been steeped overnight. Perfect for grilling.