Couscous with Beans, Pomegranate, and Bell Pepper
Salads • Turkish
Description
Couscous with Beans, Pomegranate, and Bell Pepper
Ingredients
- Orange Bell Peppers 5 oz
- Chinese green beans 5 oz
- Oranges 5 oz
- Couscous 5 oz
- Black Pomegranate Molasses 5 oz
- Narshehab sauce 0 fl oz
- Date honey 0 oz
- Toasted Sesame 0 oz
- Champagne Vinegar 0 fl oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Pour 200 ml of boiling water over the couscous and cover tightly with a lid, let it steep for 15 minutes; allow to cool.
Step 2
Cut the green beans in half, boil for 2 minutes over medium heat, then drain and rinse with cold water.
Step 3
Grate the orange zest finely, then squeeze out the juice.
Step 4
Peel the pomegranate, separate the seeds, and place them in a salad bowl; add the orange juice and zest.
Step 5
Remove the seeds from the bell pepper, dice it finely, and add it to the salad bowl; include the cooled green beans.
Step 6
Mix 35 ml of olive oil with honey, narsharab, and vinegar.
Step 7
Add the couscous to the salad, season with salt, drizzle with the dressing, and mix; sprinkle with sesame seeds.
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