250 Grams couscous 250 Grams tomatoes 300 Grams carrots 1 can peas, (280 grams in cooked state) 6 ounces freshly pressed lemon juice, (3 lemons) 1 onion Handful of spinach leaves Half a pomegranate 2 radishes finely sliced 1/2 bunch parsley 2 tbsp sambai celek, (chili sauce) Mixed Pepper Sea Salt Method Put the couscous into a huge bowl and pour about 20 ounces boiling water in there. Let the couscous sleep for at least 10 minutes, until the water is soaked up. In the meantime you can press the lemon juice and prepare the vegetables. Cut the onion and the tomatoes into little pieces, and chop the parsley with a knife or any other kitchen utensil. When the couscous is ready, sprinkle pepper over it and add lemon juice and 2 tea spoonfuls of samba celek. Stir properly until the spices are evenly spread. After that add the vegetables and peas and stir again. Sprinkle over the pomegranate and mix in the spinach leaves. This salad will give you a lot of carbohydrates, protein, ﬁbre, vitamins and minerals. This amount should be enough for 3 servings.