Couscous with Raspberries, Zucchini, and Pine Nuts

Preparation Time: 28 minutes
Cooking Time: 5 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A salad that will completely enchant you with its unusual flavor!

Place a kettle with about half a liter of water on the stove and wait for it to boil. Pour the couscous into a bowl, lightly salt it, and pour the boiling water over it. There should be enough boiling water to cover all the couscous. Cover the bowl and let it sit for about 10 minutes, allowing the couscous to absorb all the liquid.
Wash the raspberries and zucchini, then slice the zucchini into thin rounds. Clean the onion, cut off the green part of the stalk, wash it thoroughly, and slice it into rounds. Use the onion bulb in another recipe. Cut the lemon in half and squeeze the juice from both halves. Combine the couscous, raspberries, onion stalks, and zucchini in a larger bowl, add oil and lemon juice, and season with salt to taste. Mix everything well.
Place the salad in the refrigerator for at least 15 minutes to cool thoroughly. Meanwhile, toast the pine nuts in a dry pan. Shake the pan several times while toasting to ensure the pine nuts are evenly roasted. Sprinkle the cooled salad with the pine nuts and serve.