Summary

Ingredients

• 1 cup couscous
• 1 cup boiling water
• 3 tablespoon herbs, mixed, chopped
• 0.5 teaspoon ½ salt
• 1 teaspoon rapeseed oil
• 1 tablespoon butter
• 2 tablespoon pine nuts
• 0.5 ½ bunch spring onion (s)
• 8 small tomato (s)
• 0.5 ½ cucumber (s)
• 5 olives, black, pitted
• 0.5 ½ lime (s), the juice from it
• 5 orange (s), the juice it
• 1 teaspoon sugar
• salt and pepper
• 4 tablespoon vinegar your choice (e.g. red wine and apple cider vinegar)
• 4 tablespoon olive oil
• 4 tablespoon basil, chopped
• 200 g sheep cheese, more flavorful

Print Recipe Pin Recipe

Instructions

1. Mix the couscous with the salt and the herbs, pour the hot water over it, add the oil and leave to stand for 3 minutes, covered. Stir in the butter and fluff the whole thing with a fork and let cool. Lightly roast the pine nuts in a pan without oil and place on a plate to cool. Cut the spring onions into rings. Heat a tablespoon of olive oil in the pan, add the white part of the onions to the pan, reduce the heat and fry for about 5 minutes. In the meantime, dice the tomatoes and cucumber, cut the olives into rings and dice the feta cheese very finely or crumble it with a fork. Add the orange and lime juice and the sugar to the onions and simmer a little. Add the vinegar and the rest of the olive oil and mix into the salad along with the basil and pine nuts. Season to taste with salt and pepper. If you like it spicier, you can also cut a small chilli into rings or add sambal oelek to the salad dressing. The salad is easy to prepare and store in the refrigerator - but only add the dressing at the end.