Summary

Ingredients

• 100 g couscous
• 400 ml vegetable stock
• 1 small lemon (s), untreated
• 0.5 ½ onion (s)
• 0.5 ½ bunch parsley
• 1 tablespoon olive oil
• 0.5 teaspoon ½ sambal oelek
• 125 g mozzarella
• 0.5 ½ cucumber (s)
• 2 medium tomato (s)
• salt and pepper

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Instructions

1. Add the couscous to the boiling vegetable stock and let it soak for 10 minutes over a low heat. Wash the lemon with hot water and finely grate half of the peel. Squeeze the fruit. Chop the onion. Pluck the parsley leaves and cut them into small pieces. Then mix the parsley with onions, lemon zest and juice, olive oil, sambal oelek, salt and pepper. Cut the mozzarella, cucumber and tomatoes into cubes and add to the herb-seasoning mixture. Stir in the couscous and let it steep briefly.