Summary

Ingredients

• 500 g couscous
• 500 ml vegetable stock
• Pesto (basil pesto)
• 2 lemon (s)
• 2 large onions
• 2 cucumber (s)
• 500 g cocktail tomatoes
• 3 bell peppers, yellow, red or orange
• 300 g feta cheese (e.. with herbs)
• 1 glass tomato (s), dried in oil
• Herbs, fresh (e.g. basil, parsley, chives)
• salt and pepper

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Instructions

1. Cook the couscous according to the instructions on the package, but not in water, but in the vegetable stock. Then let it cool down.
2. Squeeze the lemons. Chop the onions into small pieces. Cut the cucumber (without the skin) and the peppers into small pieces. Quarter the cherry tomatoes. Drain the sun-dried tomatoes. Cut the feta cheese into small cubes and the dried tomatoes into strips (if not already bought).
3. Mix the now cooled couscous with the lemon juice. Add onions, cucumber, bell peppers, cocktail tomatoes, sun-dried tomatoes, feta cheese, fresh herbs and pesto.
4. Mix everything well and season with salt and pepper. Then put the salad in the fridge for at least 1 hour.
5. Can be kept in the refrigerator for up to 2 days.