Couscous salad with colored giant beans and pomegranate

Method

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.

Ingredients

for 4 servings

• 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
  or Rapunzel bean mix
• cumin

For the dressing:

• 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