Summary

Ingredients

• 2 cups couscous
• 3 cup boiling water (or according to package instructions)
• 0.33 cucumber (s)
• 1 small bell pepper (s), red
• 1 bunch parsley
• 1 bunch lemon balm
• 3 tablespoon olive oil
• 5 tablespoon oil (sunflower oil)
• 3 tablespoon tomato paste, -fold concentrated
• 0.5 ½ lemon (s), just the juice
• 2 cloves garlic, small

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Instructions

1. Put the couscous in a saucepan, pour boiling water over it according to the instructions on the packet, stir once, cover and leave to soak for approx. 10 minutes.
2. In the meantime, wash the vegetables and herbs. Dice the vegetables. Finely chop the herbs. Mix everything with the finished couscous. Refrigerate.
3. In a small bowl or soup cup, whisk together the oil, tomato paste, salt, pepper and the juice of half a lemon thoroughly. If lemon balm was not available, increase the amount of lemon juice a little (up to 1 whole lemon). Peel and squeeze the garlic cloves. Mix everything thoroughly again.
4. Pour the sauce over the couscous salad and stir in thoroughly. Let the finished salad stand in the refrigerator for at least an hour. If you are expecting guests, you can prepare the salad the evening before and leave it in the fridge overnight. Serve cold (out of the fridge).