How to do it:
1. Bring 300 ml water with 1 teaspoon salt to the boil in the COOK & SERVE pot. In the meantime, grate the lemon peel and squeeze the juice. Mix the couscous semolina with 1 tablespoon of olive oil, stir into the boiling water, bring to the boil once, remove from the heat, stir in the lemon peel and 2 tablespoons of lemon juice, cover and allow to cool and swell.
2. Wash and drain the vegetables. Peel and chop the parsley leaves. Clean the spring onions and cut into fine rings. Remove the stalk and seeds from the peppers and cut them into small cubes. Cut feta into cubes as well.
3. When the couscous has cooled down, fold in the remaining oil, lemon juice and parsley and season to taste. Arrange in the COOK & SERVE pot with spinach, paprika, spring onions and feta.
Tip: Cherry tomatoes, avocado or diced zucchini also go well with it.
Nutritional values per serving:
Calories: 363 kcal, Carbohydrates: 30.1 g, Protein: 12,3 g, Fat: 20 g, Dietary fibre: 4,8 g
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