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Salad with couscous, nuts and beans

30 minutes
4 portions


  • 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.


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. 

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