Pearl couscous with raspberries and feta

Pearl couscous with raspberries and feta

Total: 30 min. | Active: 30 min.
vegetarian, healthy and balanced
Nutritional value / person: 497 kcal
, Fat: 28 g
, Carbohydrate: 40 g
, Protein: 17 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g Pearl couscous
salted water, boiling

To complete

5 tbsp white wine vinegar
4 tbsp olive oil
½ tsp chilli flakes
½ tsp salt
a little pepper
400 g celery, sliced
3 spring onions incl. green parts, cut into thin rings
180 g feta, halved lengthways, then finely sliced
150 g raspberries
50 g hazelnuts, roasted, roughly chopped
½ bunch peppermint, finely chopped
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How it's done

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Cook the couscous in boiling salted water for approx. 8 mins. until al dente, drain.

To complete

Combine the vinegar and oil in a bowl, season. Add the celery and all the remaining ingredients along with the couscous, mix.

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