Couscous salad with white cheese

Cook: 20 min
Servings: 4

Ingredients

275 g White cheese in oil
125 g couscous
135 ml water
300 g cherry tomatoes
0.5 cucumber
75 g spring onions
1 organic lemon
Broad - leaf parsley
maroccan mint
salt
black pepper

Twist

Letting the couscous rest for 2 minutes after tossing the ingredients together allows the cheese to slightly melt and cream up the couscous

Serving

Serve the couscous with lamb chops or roast beef or enjoy it as a perfect side dish with a summer BBQ.

A creamy couscous, the perfect accompaniment for all roast meat dishes

Bring slightly salted water to the boil in a saucepan. Once the water is boiling, turn off the heat and add the couscous to it. Now cover the saucepan with a tea towel and let it rest for approx. 5-7 minutes. Drain the Apetina white cheese cubes, but retain the oil. Now grate the zest of half a lemon and squeeze the fruit until you have 2½ tbsp of lemon juice. Roughly chop the broad-leaf parsley and mint, slice the spring onion into small rings, the cherry tomatoes into quarters and the cucumber into small cubes. Carefully toss all the ingredients (including the white cheese cubes) with the couscous and season to taste with salt and pepper. Let it rest for 2 minutes before serving.

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