Summary

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

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Instructions

1. Soak the couscous (if instant) in just 300 ml of cold water.
2. If different couscous, prepare according to the instructions and let it cool.
3. 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
4. The sauce:
5. 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).
6. TIP: when things have to go fast, I`ve already resorted to a finished product, frozen herbs.
7. Then serve the sauce separately with the salad, it also goes well with grilled food.