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Couscous salad with colored giant beans and pomegranate


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.


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