Couscous-Salat in zwei Gläsern mit Basilikum, dahinter Schalk Mühle Käferbohnen und Berglinsen

Summer enjoyment with couscous salad and organic legumes

In summer, dishes can be healthy, light and high in protein. Our couscous salad with organic legumes meets exactly these requirements. Thank you @nelesicher for this recipe. For 2 people:

300 g couscous
2 large tomatoes
1/2 cucumber
2 carrots
1 bell pepper
1 pack Schalk Mühle organic scarlet runner beans
1 pack Schalk Mühle organic mountain lentils
100 ml vinegar
2 tbsp linseed oil
1/2 lemon (juice)
Basil
Parsley
Salt
Pepper
Chilli

Preparation Soak the beans in water the evening before and cook them together with the lentils for about 20 minutes the next day. Prepare the couscous. Meanwhile, cut the vegetables into small pieces, add the legumes and couscous, and season to taste with herbs and spices. The great thing is that the summer salad still tastes good when stored—if not even better.