Summary

Ingredients

• 250 g couscous
• 4 cherry tomato (s)
• 1 bell pepper
• 2 scoops mozzarella or 1 roll
• 75 g olives, reen
• 250 ml vegetable stock
• 3 tablespoon olive oil
• 2 tablespoon soy sauce
• 2 tablespoon apple cider vinegar
• 2 tablespoon tomato paste
• 1 tablespoon lemon juice
• 3 teaspoons cinnamon powder
• 2 teaspoons cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon chilli flakes
• 1 teaspoon vegetable stock powder
• some parsley, fresh or frozen
• some chives, fresh or frozen
• possibly salt and pepper

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Instructions

1. Prepare the couscous in the vegetable stock according to the instructions on the packet and allow to cool.
2. In the meantime, remove the insides of the tomatoes and clean the peppers. Then dice the tomatoes, peppers and mozzarella, cut the olives into quarters or rings and set aside.
3. Add tomato paste, olive oil, lemon juice, soy sauce, apple cider vinegar and some powdered stock to the cooled couscous. Mix everything thoroughly and then season with cinnamon, cumin, coriander and the chili powder as desired.
4. Add the cut ingredients to the couscous and season with parsley and chives and, if necessary, a little salt and pepper.
5. Like almost every salad, the salad tastes best when it has been pulled through overnight, which is why I usually make it the day before.