Couscous Salad with Pomegranate

Ingredients

• 300 g instant couscous
• 350 ml vegetable broth
• 2 green bell pepper halves
• 2 Spring Onions
• 1 handful Mint (5 g)
• 1 handful coriander leaves (5 g)
• 1 handful oregano (5 g)
• 2 pomegranates
• 2 tbsp lemon juice (30 ml)
• 4 tbsp olive oil (40 g)
• Salt
• ground black pepper

Instructions

1. 1.

   Pour boiling broth over the couscous in a bowl and let it absorb for about 10 minutes.

2. 2.

   Wash, trim, core the bell peppers, remove white membranes, and slice into strips. Clean the spring onions and cut them into thin rings. Rinse mint, coriander, and oregano, shake dry, and pluck the leaves. Halve or quarter the pomegranates and release the seeds.