Harissa Beanit® and cauliflower couscous | Härkis

Harissa Beanit® and cauliflower couscous

Yields4 Servings
Servings

A fresh but filling salad that works perfectly as a lunch, side dish or as part of a salad buffet.

Ingredients

 250 g Beanit® Fava bean chunks (1 packet = 250 g)
 2 tbsp oil
 2 tsp Harissa paste
 1.50 dl pearl couscous
 1 small cauliflower
 0.50 zucchini
 1 pot fresh mint
 3 tbsp apple wine vinegar
 2 tbsp sesame oil
 0.50 juice of lemon
 salt from the grinder
 Garnish: lemon cut into wedges

Directions

1

Sauté the Beanit® chunks in a hot pan in oil for a few minutes until they are crispy and brown. Add the Harissa paste to the chunks. Remove the Beanit® chunks from the pan.

2

Boil the couscous in lightly salted water and cool. Chop up the cauliflower and dice the zucchini and add to the cooled couscous. Season with the chopped-up mint, vinegar, sesame oil and lemon juice. Add some salt from the salt grinder.

3

Mix and add the chunks to the salad. Let the flavours set a moment in the fridge before serving. Garnish with lemon wedges.

Harissa Beanit® and cauliflower couscous
IngredientsDirections

Ingredients

 250 g Beanit® Fava bean chunks (1 packet = 250 g)
 2 tbsp oil
 2 tsp Harissa paste
 1.50 dl pearl couscous
 1 small cauliflower
 0.50 zucchini
 1 pot fresh mint
 3 tbsp apple wine vinegar
 2 tbsp sesame oil
 0.50 juice of lemon
 salt from the grinder
 Garnish: lemon cut into wedges

Cooking instructions

1

Sauté the Beanit® chunks in a hot pan in oil for a few minutes until they are crispy and brown. Add the Harissa paste to the chunks. Remove the Beanit® chunks from the pan.

2

Boil the couscous in lightly salted water and cool. Chop up the cauliflower and dice the zucchini and add to the cooled couscous. Season with the chopped-up mint, vinegar, sesame oil and lemon juice. Add some salt from the salt grinder.

3

Mix and add the chunks to the salad. Let the flavours set a moment in the fridge before serving. Garnish with lemon wedges.

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