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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.

Rapunzel Products


703550 Scarlet runner beans canned
420230 Couscous
201655 Almond slivers
1000695 Olive oil extra virgin
1001910 OXYGUARD® Omega 3-6-9 oil virgin
1050460 Condimento Bianco
703490 Bean mix canned
1200135 Atlantic sea salt fine
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