Summary

Ingredients

• 500 g couscous
• 250 ml vegetable stock
• 1 can tomato (s), chopped (400 g)
• 2 bunches parsley, smooth
• 1 bunch spring onion (s)
• 1 bunch mint, fresh
• 1 red pepper (s)
• 5 cherry tomato (s)
• 1 can chickpeas (400 g)
• 0.5 ½ cucumber (s)
• 5 tablespoon olive oil
• 1 tablespoon sugar
• salt and pepper

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Instructions

1. Cut the spring onions into small rings. About third the amount. Put 1/3 of the spring onions together with the olive oil in a large saucepan and let the onions become translucent. Then add the remaining spring onions raw to the salad.
2. Add the sugar and let it caramelize - be careful that the sugar doesn`t burn. Deglaze the onion, sugar and oil mixture with the canned tomatoes. Now add the vegetable stock and let everything simmer for a few minutes. Take the pot off the heat and add the couscous, stir well, put the lid on, let it swell - stir occasionally.
3. In the meantime, pluck the parsley and mint from the stalks, wash and chop. Cut the bell pepper, cherry tomatoes and cucumber into small pieces. Wash and drain the chickpeas.
4. The couscous should be soft by now and have absorbed most of the liquid. Put the couscous in a tall salad bowl to cool and stir again and again. When the couscous is cool and crumbly, stir in all the prepared ingredients. Pepper and add salt as desired.
5. Tip: You can also fry the parsley in a pan in oil until crispy. Then drain on kitchen paper.