Boil 1/4 litre of water. Add 1 teaspoon of salt and 1 tablespoon of olive oil. Stir in the couscous, bring to the boil briefly, remove from the heat and allow to swell for 3 minutes. Clean and wash the vegetables. Clean and wash the mushrooms. Peel garlic, press through a garlic press.
Cut zucchini into slices, peppers into pieces. Heat 2 tablespoons of oil in a pan. Fry the mushrooms, peppers and zucchini in it in portions. Season with salt and pepper. Melt the sugar in a pan. Add garlic. Mix vinegar and 200 ml water. Deglaze sugar with it. Cook until the sugar is dissolved. Simmer the pre-cooked vegetables for about 5 minutes. Season with dried herbs.
Add garlic. Mix vinegar and 200 ml water. Deglaze sugar with it. Cook until the sugar is dissolved. Simmer the pre-cooked vegetables for about 5 minutes. Season with dried herbs. Fill couscous and tomatoes into a bowl. Add hot vegetables and the rest of the stock. Stir in 6 tablespoons of oil, cover and leave to stand for about 30 minutes. Wash the basil, pluck the leaves. Season salad again, fold in basil and serve
Fill couscous and tomatoes into a bowl. Add hot vegetables and the rest of the stock. Stir in 6 tablespoons of oil, cover and leave to stand for about 30 minutes. Wash the basil, pluck the leaves. Season salad again, fold in basil and serve
Waiting time approx. 30 minutes