Couscous Salad with Sheep's Cheese
8,2 / 10
ready in 38 min.
Cook the beans in boiling salt water for around 8 minutes until al dente. Drain, and quench with cold water.
Place the couscous in a bowl and add 250 ml boiling salt water. Leave to steep for 10 minutes and then fluff up with a fork.
Mix together the lemon juice, oil, pepper flakes and sumac with some salt, ground black pepper and sugar.
Crumble the cheese into the dressing and add the beans, couscous and the radishes.
Arrange the lettuce on plates and serve the couscous on top garnished with parsley.