Salad with couscous, nuts and beans
Medium
Appetizers
30 minutes
4 portions
Ingredients
- Green asparagus beans Hortex 1 package
- Vegetable broth 250 ml
- Couscous 150 g
- Walnuts 100 g
- Parmesan cheese 1 tablespoon
- Clarified butter 1 tablespoon
- Ground cumin 1/2 teaspoon
- ground coriander 1/2 teaspoon
- Parsley (or fresh coriander) 1/2 bunch
- Salt or soy sauce to taste.
Preparation
Step 1
Blanch the green beans in salted water, then rinse with cold water and set aside to drain. Bring the vegetable broth to a boil and pour it over the couscous, so that there is about 1 centimetre more broth than couscous. Cover tightly and let the couscous swell. Meanwhile, chop the nuts and toast them in a dry pan. Transfer the nuts to a small bowl.
Step 2
Then heat the butter in the pan, add the cumin and coriander and fry briefly to release the aromas of the spices.
Step 3
Add the green beans and fry them, seasoning with salt or soy sauce. Finally, fluff the soaked couscous with a fork and combine with the green beans, toasted nuts, and chopped parsley or coriander. Before serving, sprinkle the dish with grated parmesan cheese.
