1 portion contains approximately:
| 343 | kcal |
| 21 g | protein |
| 15 g | fat |
| 31 g | carbohydrates |
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50 g couscous
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100 ml vegetable stock
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300 g tomatoes
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200 g cucumber
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40 g spring onions
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1 bunch of flat-leaf parsley
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6 fresh mint leaves
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200 g low-fat mozzarella balls
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Pepper
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Salt
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For the dressing:
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3 tbsp lemon juice
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1 tbsp olive oil
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1 tbsp rapeseed oil
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freshly ground black pepper
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Sea salt
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1
Pour the vegetable stock over the couscous and let simmer (approx. 20 minutes). Allow to cool.
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2
Wash and clean the tomatoes, cucumber, spring onions and parsley.
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3
Core the tomatoes and dice into small pieces.
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4
Peel and quarter the cucumber and cut into similar sized pieces as the tomato.
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5
Cut the spring onions into fine rings.
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6
Pluck the parsley and the mint from the stems and cut into strips.
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7
Mix all these ingredients together thoroughly in a bowl.
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8
To make the dressing, mix all the ingredients together and stir into the cous cous salad.
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9
Cover the salad and place in the fridge to allow the flavors to infuse. This should be done for at least 15 minutes (preferably for 2 hours).
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10
Before serving, check the seasoning once again and add more salt and pepper if required.
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11
Top with the mozzarella balls.