For the mozzarella-cucumber-couscous salad, first prepare the shrimp.
For this, dab the shrimp dry, sauté in a little olive oil, season with salt, pepper, finely chopped garlic clove, lemon juice and a little chili.
Then chop into coarse pieces, mix with the parsley and set aside.
For the dressing, mix all the ingredients together and season with a little salt and pepper.
For the salad, mix the water for the couscous with the spices and 1 tsp salt and bring to a boil.
Put the couscous in a bowl and empty the boiling water over it. Cover the bowl tightly with foil and let it sit for about 5 minutes.
Mix the couscous with the lemon zest and about 5 tablespoons of olive oil and season again with salt and pepper.
Cut the rhubarb into small cubes, cut the cucumber lengthwise to the core into thin strips and mix with the chopped macadamia nut.
Pluck the mozzarella into small pieces, mix with a little olive oil (1-2 tablespoons) and some salt.
First add the couscous, then the mozzarella, then the shrimp and then the cucumber salad layer by layer in the jar.
Empty 2-3 tablespoons of dressing on top and close the jar tightly. Turn once and eat the mozzarella-cucumber-cous cous salad with marinated shrimps and lemon balm immediately.