Vegetable Couscous Salad

Ingredients

• 400 ml Vegetable broth
• 300 g Couscous
• 0.5 cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 green bell pepper
• 2 Spring Onions
• 4 sprigs Mint
• 1 Lime
• 1 tbsp capers (jarred)
• 2 tbsp olive oil
• chili salt
• black pepper

Instructions

1. 1.

   Bring vegetable broth to a boil. Place couscous in a bowl, pour boiling broth over it and let it absorb for about 10 minutes. Then fluff with a fork and allow to cool.

2. 2.

   Meanwhile peel half the cucumber and dice into small cubes. Wash bell peppers, halve them, remove seeds and white membranes; dice the flesh finely.

3. 3.

   Wash spring onions, trim ends and slice into thin strips. Rinse mint, shake dry, pluck leaves, set aside some for garnish, chop the rest. Squeeze lime juice.

4. 4.

   Combine couscous with vegetables, capers, chopped mint, 2–3 tbsp lime juice and olive oil. Season with chili salt and pepper. Serve in bowls and garnish with mint leaves.