Couscous Salad with Feta and Beans

Place the couscous in a bowl or directly into the lunchbox. Mix with a pinch of salt, herbs de Provence, and olive oil. Pour over the appropriate amount of hot water (approx. 100 ml).

Let the couscous swell, covered, for about 3 to 5 minutes until the water has been completely absorbed. Then fluff briefly with a fork.

Meanwhile, wash the cucumber and tomatoes and cut them into small cubes. Also dice the feta and finely grate or finely chop the Edam cheese.