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🍽️ Couscous with marinated mozzarella

440 kcal · 30 min · 4 servings

Ingredients

• 240 g buffalo mozzarella (20 % fat in dry matter)
• 4 sprigs parsley
• 4 sprigs basil
• salt
• 8 tsp olive oil
• 4 tsp lemon juice
• 200 g couscous
• 2 yellow bell peppers
• 1 red onion
• 20 cherry tomatoes
• 4 sprigs thyme
• pepper
• 4 tbsp light balsamic vinegar
• 60 g pine nuts

Instructions

1. 1. Tear the mozzarella into bite-sized pieces.
2. 2. Place the cheese pieces in a bowl.
3. 3. Wash the herbs under running water.
4. 4. Shake the herbs dry.
5. 5. Chop the herbs finely.
6. 6. Add the chopped herbs to the bowl with the cheese.
7. 7. Add salt.
8. 8. Add 4 teaspoons of olive oil.
9. 9. Add lemon juice.
10. 10. Mix all ingredients well together.
11. 11. Let the mixture marinate for 10 to 15 minutes.
12. 12. Bring water to a boil.
13. 13. Salt the boiling water.
14. 14. Pour double the amount of boiling water over the couscous.
15. 15. Cover the bowl with the couscous.
16. 16. Let the couscous swell for 10 minutes.
17. 17. Fluff the couscous grains with a fork.
18. 18. Remove the seeds from the bell pepper.
19. 19. Wash the seeded bell pepper.
20. 20. Cut the bell pepper into small cubes.
21. 21. Peel the red onion.
22. 22. Chop the red onion roughly.
23. 23. Wash the cherry tomatoes.
24. 24. Heat the remaining oil in a pan.
25. 25. Fry the pepper cubes, onion, and tomatoes for 4 to 6 minutes over high heat.
26. 26. Wash the thyme.
27. 27. Add the thyme to the vegetables in the pan.
28. 28. Season the vegetables with salt.
29. 29. Season the vegetables with pepper.
30. 30. Deglaze the vegetables with vinegar.
31. 31. Swirl the pan briefly.
32. 32. Add the vegetables to the couscous immediately.
33. 33. Add the marinated mozzarella.
34. 34. Mix everything well together.
35. 35. Sprinkle the dish with pine nuts.

Nutrition per serving

• kcal: 440
• Protein: 17 g · Fett/Fat: 21 g · Carbs: 44 g