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🍽️ Fresh Couscous Salad with Sheep's Cheese

386 kcal · 30 min · 4 servings

Ingredients

• 500 g green beans
• salt
• 250 g whole grain couscous
• 200 g radishes
• 0.5 Batavia lettuce
• 1 lemon (juice)
• 2 tbsp olive oil
• 1 pinch Pul Biber
• 0.5 tsp sumac
• pepper
• 100 g feta
• 2 sprigs parsley

Instructions

1. 1. Wash the beans thoroughly and trim off the hard ends.
2. 2. Cook the beans in boiling salted water for about 8 minutes until tender but still firm.
3. 3. Drain the beans and immediately rinse them under cold water to stop the cooking process.
4. 4. Let the beans drain well in a colander.
5. 5. Cook the couscous according to the package instructions in salted water.
6. 6. Fluff the cooked couscous grains with a fork.
7. 7. Wash the radishes and slice them into thin rounds.
8. 8. Wash the salad greens thoroughly.
9. 9. Dry the salad greens using a salad spinner or a kitchen towel.
10. 10. Set the dry salad greens aside.
11. 11. Whisk the lemon juice with the oil to make the dressing.
12. 12. Stir in Pul Biber (spicy red pepper flakes), sumac (tangy spice), salt, and pepper into the dressing.
13. 13. Crumble the sheep's cheese (feta) with your hands.
14. 14. Mix the crumbled cheese mixture with the drained beans.
15. 15. Add the prepared couscous to the cheese and bean mixture.
16. 16. Add the thinly sliced radishes.
17. 17. Pour the dressing over the entire mixture.
18. 18. Toss all ingredients well until evenly coated.
19. 19. Wash the parsley thoroughly.
20. 20. Shake the parsley dry.
21. 21. Pick the parsley leaves off the stems.
22. 22. Divide the salad greens among four plates.
23. 23. Place the couscous mixture on top of the greens.
24. 24. Sprinkle each plate with the fresh parsley leaves.

Nutrition per serving

• kcal: 386
• Protein: 15 g · Fett/Fat: 13 g · Carbs: 51 g