Ingredients

1 pack of Eisberg Verona mix
6 dkg of Eisberg Lamb’s Lettuce
1 tablespoon of dijon mustard
1 tablespoon of plain mustard
1 tablespoon of honey
1 tablespoon of chopped parsley
1 tablespoon of chopped mint
10 dkg couscous
4 tomatoes
8 cherry tomatoes
4 tablespoons of olive oil
1 teaspoon of balsamic vinegar
salt
ground pepper

Directions

Place the couscous in a mixing bowl and pour twice the amount of hot meat broth over it. Cover and let it sit for about 10 minutes until it absorbs the liquid and softens. Mix the mustard with the honey, parsley, mint and olive oil and season with salt and pepper. Add to the soft couscous. Stir in the diced tomatoes. To serve, place the couscous in the centre of a plate and sprinkle with the salad drizzled with balsamic vinegar.

Eisberg’s tip

Chickpeas or other vegetables can be added to make the salad even more special.