Couscous Salad with Olives

Ingredients

• 300 g Couscous
• 1 pinch ground coriander
• 1 pinch ground cumin
• Salt
• 1 mild pepperoni
• 6 medium tomatoes
• 0.5 bunch mint (≈10 g)
• 150 g large black olives
• 100 g green olives
• 1 tbsp Lemon Juice
• 3 tbsp olive oil (≈30 g)
• black pepper (ground)

Instructions

1. 1.

   Mix the couscous with coriander and cumin in a bowl. Bring 350 ml salted water to a boil, pour over the couscous, cover and let stand for about 10 minutes, fluffing occasionally with a fork.

2. 2.

   Rinse the pepperoni, halve it lengthwise, remove white membranes and seeds, and dice finely. Wash the tomatoes, cut off stems, slice into wedges. Rinse the mint, shake dry, chop half of the leaves finely. Drain both olive varieties and let them drain.

3. 3.

   Add the pepperoni, tomatoes, chopped mint and olives to the couscous. Drizzle with lemon juice and olive oil, season with salt and pepper. Plate the couscous salad on bowls and sprinkle with remaining mint before serving.