Pearl couscous with raspberries and feta
Ingredients
for 4 person
| 200 g | Pearl couscous |
| salted water, boiling |
| 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 |
How it's done
Couscous
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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