INGREDIENTS

• 4 stalks flat-leaved parsley
• 1 stalk of mint
• 1 untreated lemon
• 6 tbsp olive oil
• 1 tbsp liquid honey
• 2 tsp ras el-hanout
• 1 tsp salt
• Pepper
• 300 ml water
• 200 g instant couscous
• 50 g spring onions
• 250 g vine tomatoes
• ½ cucumber
• ½ yellow pepper
• ½ red pepper
• 50 g roasted pine nuts

Preparation

Wash the herbs, shake dry, pluck off the leaves and cut into fine strips. Wash the lemon in hot water, dry it, grate the zest and squeeze out the juice. In a small bowl, mix the olive oil with the honey, lemon zest and juice until smooth. Stir in the spices and herbs and set aside.

Boil the water in a kettle, e.g. ZWILLING ENFINIGY Glass Kettle, and pour over the couscous. Add the spiced oil and mix well. Cover the couscous directly on the surface. Leave to soak for at least 20 minutes.

In the meantime, chop the vegetables. Clean the spring onions, wash, shake dry and cut into thin rings. Wash, clean and dice the tomatoes, cucumber and pepper.

Tip

For a fruity crunch, sprinkle a few pomegranate seeds over the prepared couscous salad.

Info

The ZWILLING THERMO food jar is suitable for storing meal prep dishes. Simply fill it with the couscous salad and keep it chilled until you take it to the office or a picnic, for example.