Pearl couscous with salami and fennel

Name: pearl couscous with salami and fennel
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 200 g pearl couscous; 180 g Taggia olives; 100 g Spianata Romana (salami); 2 fennel bulb; 130 g chilled sun dried tomatoes; 30 g fresh parsley; 100 g spicy hummus; 2 el traditional olive oil

Pearl couscous with Spianata Romana (salami), fennel, sundried tomatoes, spicy hummus, oil, Taggia olives and parsley.

Ingredients

Kitchen Stuff

4 lunch bowl or jug

Directions

Cook the couscous according to the instructions on the packaging. Drain and rinse under cold running water.
Let the olives drain in the meantime.
Meanwhile cut the salami into small pieces.
Cut the fennel into wafer thin strips.
Halve the sun-dried to in length.
Slice the leaves of parsley.
Mix the couscous, salami, fennel, to, hummus, oil, olives and parsley.
Season with pepper and salt. Divide between the lunch trays or jars. Close and keep outside for max. 4 hours.