200 ml vegetable broth 100 g instant couscous
cucumber 2 medium sized tomatoes 1 package (125 g) of Zottarella Ball Light
bunch flat-leaf parsley 2 tbsp. olive oil
Grated zest and juice from 1⁄2 untreated lemon Salt, pepper
tsp. sambal oelek
It's so easy with the Zottarella Ball
Bring the vegetable broth to a boil and mix in the couscous. Cover and let swell on a switched off stovetop for about 8 min.
Peel the cucumber, cut it in half lengthwise, remove the seeds and finely dice. Wash the tomatoes, remove the stems and dice as well. Drain the Zottarella Ball and chop into small pieces. Peel the onion and dice finely. Wash the parsley, shake dry and finely chop the leaves.
Mix all the prepared salad ingredients together. Mix together the olive oil, lemon zest and juice, salt, pepper and sambal oelek. Pour onto the salad, mix and chill for about 1 hour. Season again before serving.