Summary

Ingredients

• 400 g red cabbae, fresh, cleaned
• salt
• 2 tablespoon balsamic vinegar, lighter
• 2 tablespoon olive oil
• 1 small baby romaine lettuce
• 3 large vine tomato (s)
• 1 cucumber (s)
• 1 bunch coriander
• 1 bunch mint
• 125 g couscous
• 250 ml vegetable broth, boiling
• 3 tablespoon orange juice, freshly squeezed
• 500 g yourt, Greek
• Pepper, colored or black from the mill
• 400 g falafel, ready-made
• 50 g almond (s), chopped

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Instructions

1. Finely slice the red cabbage and knead vigorously with 1 teaspoon salt, balsamic vinegar and olive oil with your hands (wearing disposable gloves is recommended, otherwise there will be purple hands). Clean the romaine lettuce. wash, spin dry and cut into fine strips. Wash, clean, halve, core and then dice the tomatoes on the vine. Clean the cucumber, rinse, halve lengthways, core and also dice. Rinse the coriander and mint, shake dry and finely chop the leaves.
2. Mix the diced tomatoes and cucumber together with half of the chopped herbs. Pour the boiling vegetable stock and orange juice over the couscous, let it soak for about 10 minutes and then mix in 1/4 of the remaining chopped herbs.
3. Mix the yoghurt with the remaining herbs and season with a little salt and a few turns of colored or black pepper from the mill.
4. Arrange all prepared ingredients - except for the yoghurt sauce - together with the falafel in bowls (portion bowls) next to each other (modular principle) and sprinkle with the chopped almonds. Serve with the yogurt sauce.