Vegetable Couscous

For the vegetable couscous, heat 500 ml water in a saucepan with 1 tsp salt. Add the couscous to the boiling water, simmer for 2 minutes and then leave to stand for another 10 minutes.

Peel and dice kohlrabi, wash and dice carrots and peppers. Chop dried tomatoes and herbs.

Blanch kohlrabi and carrots briefly in lightly salted water until al dente. Meanwhile, add peppers, tomatoes and herbs to the couscous.

Season to taste with salt, pepper and herb salt. Rinse carrots and kohlrabi and add to couscous. Put on a plate and sprinkle with Parmesan cheese.

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