Moroccan lunch box couscous salad

Name: Moroccan lunch box couscous salad
Total time: 20 min
Yield: 1
Ingredients: 1 egg (M); 0.5 small yellow pepper; 6 cherry tomato; 50 gram couscous; 2 tablespoon leaf parsley; 1 tablespoon lemon juice; 1 tablespoon olive oil; 3 leaves mini romaine lettuce; 2 dates without pit; 2 dried apricots

Ingredients

1 egg (M)
0.5 small yellow pepper
6 cherry tomato
50 gram couscous
2 tablespoon leaf parsley

1 tablespoon lemon juice
1 tablespoon olive oil
3 leaves mini romaine lettuce
2 dates without pit
2 dried apricots

Directions

Evening in advance: Boil the egg in 8 minutes and let it start. Cut the peppers into small cubes and 3 to small pieces. Mix the couscous in a bowl with paprika, tomato pieces, chopped parsley, lemon juice and olive oil. Pour in so much cold water that the couscous is just underneath. Leave the couscous salad covered for at least 15 minutes at room temperature. Or put the couscous salad in the fridge until the next day. Put the egg in the refrigerator.
Before departure: Peel the egg and cut it into quarters. Halveer 3 cherryto. Put the lettuce leaves in the lunch box and put the couscous salad on top. Garnish with the wedges of egg and cherryto. Close the lunch box well. Put the dates and apricots in the small container.