Put couscous into a dish. Add 3 tablespoons of olive oil and 1 flat teaspoon of Vegetta.
Boil water and pour over the couscous . Mix everything and then cover. Wash and dry vegetables. Cut tomatoes in halves, red pepper, onion and pickled cucumber into small cubes.
When the couscous cools down, gains water and softness, pour it into the bowl. Add vegetables, rucola and parsley. Pour the rest of the oil and mix thoroughly. If necessary, add some spices for taste.
Pour over a gentle stream of balsamic vinegar before serving.
Enjoy your meal!
- 200 g of cherry tomatoes
- 100 g of rucola salad
- 1 red pepper
- 100 g of couscous
- 60 g of frozen parsley
- 100 ml of flavored olive oil
- 1 red onion
- 150 g of pickled cucumbers
- 1 spoon of Vegetta
- 20 ml of balsamic vinegar
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