Couscous Salad with Beetroot and Edamame

Oh my god, can you still call this spring? It has been 30°C for the last two weeks, and it is supposed to stay that way for the next weeks as well! This definitely calls for a refreshing summer salad you can enjoy during your lunch break! I know, I know, going to the pool, sunbathing or ice cream are all things which come into mind as well when thinking about what warm weather calls for. But… you know… I love food 😉

I really enjoyed this salad which is super easy and quick to prepare. Especially the pomegranate seeds, which add a bit of texture, make the salad special in taste. Now I just have to talk about this glass you can see on the picture. I bought this in a food market for just three Euros, and it was SUCH a good investment. It has the perfect size for a lunch portion and thanks to the rubber band, it becomes absolutely water tight when you leave the closed glass in the fridge over night. I can only recommend everyone to get such a glass! (Maybe look at your grandma’s place first, she might still have some similar ones 😉 )

Ingredients (serves 1 person):

75 g couscous
1 beetroot bulb (cooked)
1 spring onion
50 g feta
1 handful of edamame beans (probably you will get them frozen)
2 tbsp pomegranate seeds
Salt, Pepper, Olive oil

Cook the couscous according to the instructions on the packaging and let it cool down. In the meanwhile cut beetroot and feta into small cubes, and the spring onion into small bits. Bring some water to the boil in a sauce pan and season with salt. Cook the edamame beans for 2-3 minutes, then rinse them with cold water before peeling them. Mix all the ingredients together and season with salt, pepper and olive oil.

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