Oriental couscous salad that no barbecue should be without.
Allow steeping for 1 hour.
- 200 g couscous
- 200 ml water
- 1 tsp. clear vegetable soup (powder)
- 1 lemon, 1 lime
- 6 tbsp. olive oil
- 6 tbsp. balsamic vinegar
- 50 ml clear vegetable soup
- 3 tomatoes
- 1/2 cucumber
- 1 yellow chilli pepper
- 1 spring onion
- 1 bunch flat-leaf parsley
- 1 bunch Moroccan mint (alternatively peppermint)
Prepare the couscous
Bring water to a boil with 1 tsp. clear vegetable soup powder and pour over the couscous, then leave to swell.
Mix the sauce
In the meantime, wash the lemon, grate the zest and squeeze out the juice. Halve the lime and squeeze out the juice as well. Mix with balsamic vinegar, olive oil and 50 ml clear vegetable soup.
Prepare the vegetables
Wash the vegetables and quarter the cucumber and tomatoes lengthwise. Remove the seeds from the cucumber and the chilli pepper and cut both into small pieces. Cut the spring onion along with the greenery into fine rings. Pluck off the parsley and mint leaves and chop them into small pieces.
Mix all ingredients with the sauce and leave to infuse.
Add everything to the couscous and mix well with the mixed sauce. Leave to stand for 1 hour and loosen slightly with a ladle before serving.
For a summery touch, add some diced watermelon before serving.