Time: 20 minutes.
~ lunch ~
• 250 g of couscous
• ½ of sliced dehydrated red bell pepper
• 1,5 teaspoon of smoked pepper
• 1 rounded teaspoon of ground cumin
• Himalayan or sea salt
• a bit of ground pepper
• 1 medium-sized cucumber
• 2 tomatoes
• a couple of branches of chopped parsley
• 1 small onion
• a bit of rosemary
• just a hint of basil
• 1 lemon
Before making this dish, dehydrate ½ of red bell pepper at 40°C.
Put the couscous in a large bowl. Add ground cumin, dehydrated bell pepper, smoked red pepper and Himalayan salt. Mix everything with a wooden spoon. Heat the water in a tea pot and pour over to cover the couscous, a little bit above it. Cover it with a lid and leave it for ten minutes to swell.
In the meantime, finely chop the cucumber, tomato and finally onion. Add as a side dish to the couscous.
Decorate the couscous with parsley leaves. If you want, you can squeeze a bit of lemon juice over the couscous.