Summary

Ingredients

• 500 g couscous, instant
• 1 onion (s)
• 2 cloves garlic
• some oil for frying
• 500 ml water, hot
• 1 bell pepper (s)
• 2 avocado (s)
• 1 pomegranate
• 3 stalks mint
• 150 g feta cheese

For the dressing:

• 2 small lemon (s)
• 1 ½ tablespoon maple syrup
• 2 tablespoon olive oil
• salt and pepper

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Instructions

1. Chop the cleaned onion and garlic cloves and fry them in a large saucepan in a good dash of oil. If there is not enough oil in the pot at the end, give in one more shot. Now pour the couscous into the pot, add a little salt and pour 500 ml of hot water (just boiled) over it and stir well. Put a lid on the pot and let it soak for 5 - 10 minutes. In between, however, stir again and again, so you won`t have any lumps afterwards.
2. While the couscous is cooling down, you can now prepare the rest of the ingredients. Remove the seeds from the pomegranate, clean the peppers and avocados, remove the seeds and cut into cubes. Rinse and finely chop mint (amount as desired). Either crumble the feta cheese with your hands or cut it into small cubes.
3. For the dressing, squeeze the lemons, mix with maple syrup and olive oil.
4. Put the cooled couscous with the other finely chopped ingredients in a bowl, season with salt and pepper and pour the dressing over it. Now everything is good, but mix carefully. It is best to let the lettuce steep for a few minutes before eating.
5. For 4 - 6 people this can be a filling lunch, with some left over for dinner.