Salads

Couscous salad with colored giant beans and pomegranate

Name: Couscous salad with colored giant beans and pomegranate
Prep time: 25 min
Total time: 25 min
Ingredients: 250 g Rapunzel Couscous; 300 ml of water; 1 pomegranate; 8-10 cocktail tomatoes; ½ bunch of spring onions; ½ bunch of mint o. parsley; 300 g feta; 100 g Rapunzel almond slivers; 1 can of Rapunzel scarlet runner beans; cumin; 4 tbsp Rapunzel Olive oil extra virgin; 2 tbsp Rapunzel OXYGUARD Omega 3-6-9 oil; 2 tbsp Rapunzel Condimento Bianco; juice of 1 lemon; ½ teaspoon of Rapunzel Atlantic sea salt fine; Pepper to taste ul>

Justina Wilhelm

25 Min.

Only 1 portion

Info

Perptime 25 Min.

Ingredients

Portions

250 g Rapunzel Couscous
300 ml of water
1 pomegranate
8–10 10 cocktail tomatoes
1 bunch of spring onions
1 bunch of mint o. parsley
300 g feta
100 g Almond slivers
1 Scarlet runner beans canned oder Mixed beans with chickpeas canned
cumin
4 tbsp Rapunzel Olive oil extra virgin
2 OXYGUARD® Omega 3-6-9 oil virgin
2 tbsp Rapunzel Condimento Bianco
juice of 1 lemon
1 teaspoon of Rapunzel Atlantic sea salt fine
Pepper to taste ul>

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Soak the couscous according to the package insert.

Peel the pomegranate. Chop the tomatoes, spring onions and peppermint. Cut the feta into cubes. Roast the almond slivers briefly in the pan, then set aside and let cool. Take the beans out of the can and rinse them briefly in a sieve and fry them in the pan with a oil and cumin. Mix all the ingredients well in a large bowl, season to taste with salt and pepper, let it steep briefly and serve as a side dish or main course.