Summary

Ingredients

• 200 g carrot (s), finely diced
• 260 ml vegetable stock, hot
• 130 g couscous, instant (approx. 10 minutes cookin time) or bulur
• 1 ½ tablespoon olive oil
• 4 tablespoon lemon juice
• 2 spring onion (s)
• 3 tomato (s)
• 0.5 ½ bunch dill

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Instructions

1. Put the olive oil with the carrots and couscous in a saucepan, sauté briefly and add the hot vegetable stock. Stir in 2 tablespoons of lemon juice. Soak or cook for about 10 minutes over medium heat. Then season and let cool down lukewarm.
2. In the meantime, clean and dice the tomatoes. Clean the spring onions and cut into fine rings. Wash, dry and chop the dill.
3. Fluff the couscous slightly and add the ingredients, except for a little dill. Add the lemon juice and season to taste slightly sour.
4. Serve sprinkled with the remaining dill.