Couscous Salad and Carrot Salad for Picnic

Ingredients

• 200 g couscous (instant)
• 1 handful flat-leaf parsley
• 1 handful mint
• 4 tomatoes
• 0.5 cucumber
• 2 onions
• 2 tbsp raisins
• 1 lemon (juice)
• 6 tbsp Olive oil
• Salt
• Pepper (freshly ground)
• 400 g Carrots
• 6 chives stalks
• 1 lemon (juice)
• 2 tbsp honey
• 1 tsp Cayenne pepper
• 2 tbsp Rapeseed oil
• 2 tbsp olive oil

Instructions

1. 1.

   Soak the couscous in lukewarm water for 15 minutes, then drain it in a sieve. While that rests, wash and dry the herbs, shake off excess moisture, and chop the leaves. Wash tomatoes and cucumber, dice finely. Peel onions, dice finely, and mix with tomatoes and cucumbers. Fold in couscous, raisins, and chopped herbs; season with lemon juice, olive oil, salt, and pepper.

2. 2.

   Peel carrots and grate them or slice into thin ribbons with a vegetable peeler. Wash chives, dry, and cut into thin rings. Toss carrots and chives with lemon juice, honey, cayenne pepper, and both oils. Season to taste and fill both salads in picnic‑ready containers as desired.