Couscous Salad with Scallions and Radishes

Ingredients

• 450 ml vegetable broth
• 250 g whole‑grain couscous
• 350 g radishes
• 4 Spring Onions
• 1 Garlic clove
• 1 lemon (juice; 5–6 tbsp)
• 3 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Bring the vegetable broth to a boil. Pour it over the couscous, cover and let stand for about 5 minutes until it absorbs the liquid, then fluff with a fork. Meanwhile wash and trim the radishes; leave whole or halve them as desired.

2. 2.

   Wash and trim the spring onions, cutting them diagonally into rings. Peel and finely chop the garlic. Combine all ingredients in a bowl with olive oil, lemon juice, salt, and pepper, and taste to adjust seasoning.