Spicy couscous salad

Bring the water to a boil.

Put the couscous in a bowl. Pour the boiling water over it, stir and let it run for 10 minutes.

Meanwhile, clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.

Mix the lemon zest, juice and oil through the couscous. Squeeze the garlic over the couscous.

Cut the leaves of the parsley, fresh mint and coriander as finely as possible and add.

Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Allow to cool on a plate and add to the couscous.

Stir through and allow the flavors to retract for 10 minutes. Divide 2 lettuce leaves per plate. Form a bowl of the leaves on each plate and fill with the salad.