Couscous Salad for the Lunchbox

Place the whole wheat couscous in a bowl, mix with a pinch of salt, Herbs de Provence, and olive oil. Pour hot water (approx. 100 ml) over it, cover, and let it swell for about 3 minutes.

Meanwhile, wash the cucumber and tomatoes and cut them into small cubes. Dice the Feta as well and cut the Eckerlkäse into bite-sized pieces.

Fluff the prepared couscous with a fork. Gently fold in the corn and white beans (rinse and drain beforehand), the fresh vegetables, and the cheese. Fill everything into a lunchbox and refrigerate until consumption.