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| 300 Gramm | Medium-grain couscous. |
| 50 Gramm | raisins |
| 500 Gramm | Ripe tomatoes. |
| 2 | onions white |
| 1 | Cucumber |
| 2 | peppers red |
| 2 | green peppers |
| | parsley |
| 1 Bund | mint fresh |
| | The juice of 2 lemons. |
| 4 Esslöffel | olive oil |
| 1 Teelöffel | salt |
| 1 | Turn of the peppermill. |
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1 Pour the couscous into a large bowl, cover with water and leave to soak for 20 minutes. Then pour the water away.
2 Boil the raisins in a small saucepan of water. Cook for 15 minutes so that they swell.
3 Peel the tomatoes, and chop into small pieces, discarding the seeds. Peel the cucumber and cut it and the peppers into small cubes; wash the onions and chop finely. Choose the best leaves from the mint and chop them in the mincer.
4 Put the couscous, tomatoes, onions, cucumber, raisins and mint together in a large bowl, then add the peppers and the parsley. Pour in the oil and the lemon juice. Season with the salt and one turn of the peppermill. Leave in the refrigerator for at least 3 hours before serving.
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