Buy all ingredients right below the recipe
Ingredients
- 60 g whole wheat couscous
- 5 g extra virgin olive oil
- 50 g canned corn kernels
- 50 g canned white beans
- 40 g original Feta
- 30 g Eckerlkäse (30% fat)
- 1/4 piece cucumber
- 4 pieces tomatoes
- 1 pinch herbs de Provence
- 1 pinch table salt
Preparation
- 1Place 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.
- 2Meanwhile, wash the cucumber and tomatoes and cut them into small cubes. Dice the feta as well and cut the Eckerlkäse into bite-sized pieces.
- 3Fluff 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.
Tip
This dish can be easily prepared in the office if a kettle is available. Simply pour hot water over the couscous and add the remaining ingredients.
Gurkerl Küche
Ein Spritzer frischer Zitronensaft kurz vor dem Servieren verleiht dem Salat eine extra Portion Frische!