200 ml vegetable soup
100 g couscous
2 sticks of celery
150 g sugar snaps
2 half peppers (red and green)
1 small red onion
100 ml of olive oil
50 ml white balsamico
1 El parsley (chopped)
salt pepper
Boil up the soup and douse the couscous with it.
Marinade covered for 10 minutes.
Wash the vegetables and peel them if necessary. Blanch sugar snaps and
halve them . Cut celery, peppers and the onion into strips.
Loosen couscous with a fork and mix with the vegetables. Marinade with
oil and vinegar, season with salt and pepper. Refine with parsley.
