Ingredients

1 pack of Eisberg Fitness Mix
5 dkg couscous
1 packet parsley
6-7 grains cherry tomatoes
1 packet spring onions
1 tablespoon of olive oil
1 handful of raisins
juice of 1 lemon
salt, pepper

Directions

Put the dry couscous and raisins in a heatproof dish, pour 0.75 dl of boiling water over them, add salt and a tablespoon of olive oil. Cover and leave to stand for 10-15 minutes. While the couscous is cooling, pour the salad into a bowl. Finely chop the parsley and sprinkle over the salad. Quarter the tomatoes and chop the spring onions and their greens into 1 cm pieces. Sprinkle them over the parsley salad, season with salt. Leave to stand for a few minutes to allow the salt to soak into the onion, so that it has a softer flavour. The tomatoes will release their juice, but it will only flavour the couscous. Use a fork to loosen the couscous with raisins and mix it with the vegetables while it is still warm. Toss gently and keep tasting to taste. Alternately add the lemon juice, then a little oil, salt and pepper. The couscous can absorb a surprising amount of olive oil and lemon, so don’t worry if 4-6 spoonfuls of olive oil disappear. Taste after each seasoning to find the right flavour for you. It can be eaten on its own, but is also excellent with lamb as a side dish.

Eisberg’s tip

Instead of measuring out 0.75 dl of boiling water, it’s easier to put the bowl of couscous on a scale, zero the scale and measure out 7.5 dkg of the boiling water. Add a little chickpeas and mint.