How to make
Heat the fat in a large pan with a lid. Add all the vegetables except the tomato, olives and cucumber. Season with salt and leave it to stew for about 5 minutes.
Add the couscous and water. Put the lid on and leave it cook, until the couscous is fully cooked and it has absorbed its water.
Remove it from the heat and let it cool slightly. Add the diced tomatoes, cucumbers, olives and fresh parsley. Add a little more olive oil (by taste) and mix.
The couscous salad is best served chilled and cold, but you can also eat it hot.
Wonderfully delicious!
