🍽️ Couscous Salad with Cherry Tomatoes and Cucumber

Name: Couscous Salad with Cherry Tomatoes and Cucumber
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Couscous (Instant); 400 ml hot vegetable broth; 1 tbsp pine nuts; 2 sprigs basil; 1 sprig mint; 200 g cherry tomatoes; sea salt; pepper (from the mill); olive oil; 0.5 small cucumber; 2 tbsp lemon juice

364 kcal · 30 min · 4 servings

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Ingredients

300 g Couscous (Instant)
400 ml hot vegetable broth
1 tbsp pine nuts
2 sprigs basil
1 sprig mint
200 g cherry tomatoes
sea salt
pepper (from the mill)
olive oil
0.5 small cucumber
2 tbsp lemon juice

Instructions

1. Place the couscous in a bowl, pour the hot vegetable broth over it, and let it swell for about 10 minutes.
2. Roast the pine nuts in a hot pan without fat until golden brown, remove them, and set them aside.
3. Rinse the basil and mint, shake them dry, and pick off the leaves. Reserve some basil leaves and finely slice the rest together with the mint.
4. Preheat the oven to 220 degrees Celsius with top and bottom heat.
5. Wash the tomatoes, pat them dry, place them on a greased baking sheet, season with salt and pepper, drizzle with a little olive oil, and bake in the preheated oven for 7 to 10 minutes.
6. Remove them and let them cool. Wash the cucumber, peel it if desired, halve it lengthwise, remove the seeds, and cut it into very small cubes.
7. Fluff up the couscous with a fork. Mix in the chopped herbs, pine nuts, 2 tablespoons of olive oil, and lemon juice, and season with salt and pepper. Divide the mixture into small bowls, place the tomatoes on top, and serve garnished with the remaining basil leaves.

Nutrition per serving

kcal: 364
Protein: 11 g · Fett/Fat: 11 g · Carbs: 55 g