Couscous Salad with Sheep Cheese

Ingredients

• 500 g green beans
• Salt
• 250 g whole wheat couscous
• 200 g radishes
• 0.5 cup Batavia lettuce
• 1 lemon (juice)
• 2 tbsp olive oil
• 1 pinch Pul Biber
• 0.5 tsp sumac
• Pepper
• 100 g feta cheese
• 2 sprigs parsley

Instructions

1. 1.

   Wash, trim and cook beans in boiling salted water for about 8 minutes. Drain, rinse with cold water and let drain.

2. 2.

   Cook couscous according to package instructions in salted water. Fluff with a fork afterwards.

3. 3.

   Wash radishes, trim and slice into thin rounds. Wash lettuce and dry by spinning.

4. 4.

   For the vinaigrette whisk lemon juice with oil, Pul Biber, sumac, salt and pepper. Crumble feta and mix with beans, couscous, radishes and vinaigrette. Wash parsley, shake off excess water and pick leaves. Divide salad onto four plates and top with couscous mixture. Sprinkle with parsley.