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Peas, edamame, cucumber and coriander give this salad a pleasant inexperienced shade. A thought for a recent and engaging dish, additionally supreme for a buffet.

Substances

Fundamental course For four folks

5 l of vegetable broth
200 g of frozen peas
200 g of wholemeal couscous
200 g of cooked edamame
1 lemon
6 tablespoons of olive oil
salt
pepper
½ cucumber
200 g of inexperienced grapes
1 bunch of cilantro
1 bunch of mint
½ pomegranate

The best way to proceed

Preparation:
ca. 30 minutes

Convey the broth to a boil. Add the peas and allow them to warm briefly. Pour the couscous right into a bowl and sprinkle it with the broth. Cowl it and let it swell for approx. 5 minutes, then shell it with a fork. Shell the edamame and add them to the couscous. Squeeze the lemon. Season the couscous with lemon juice, oil, salt and pepper.

Lower the cucumber into cubes. Lower the grapes in half. Chop the coriander and mint and blend the whole lot with the couscous. Season with salt and pepper. Shell the pomegranate and garnish the salad with the grains. You may be interested to read the Spiced tea with milk recipe/ Chestnut cake recipe/ Beef steak with ham recipe/ Brioche with a pumpkin recipe.