Spicy couscous salad

Name: spicy couscous salad
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 150 ml tap water; 150 g couscous; 1 lemon; 4 el extra virgin olive oil; 1 toe garlic; 20 g fresh flat parsley; 8 g fresh fresh mint; 15 g fresh coriander; 80 g pine nuts; broken head of iceberg lettuce

Spicy vegan couscous salad.

Ingredients

Directions

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.