Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 500 g couscous (can be instant)
- 3 peppers, colored
- 1 cucumber (s)
- 1 onion (s), finely diced
- 1 ½ pack sheep`s cheese, cut into cubes
- 2 tomato (s), diced
- 500 g yourt
- 2 lemon (s), unsprayed
- salt and pepper
- Herbs, fresh
- parsley
Print Recipe
Pin Recipe Instructions
- Soak the couscous (if instant) in just 300 ml of cold water.
- If different couscous, prepare according to the instructions and let it cool.
- Cut all the ingredients up to the yoghurt into small cubes and mix with the couscous. A bit of smooth chopped parsley also fits in here
- The sauce:
- Season the yoghurt with the lemon juice, salt & pepper (if you like, you can also add a little Knofi). Then add the fresh chopped herbs (here I prefer the flat-leaf parsley).
- TIP: when things have to go fast, I`ve already resorted to a finished product, frozen herbs.
- Then serve the sauce separately with the salad, it also goes well with grilled food.
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