Broccoli couscous with white cheese
Couscous with broccoli, garden peas, mint and feta.
Prepare the couscous according to the instructions on the package. Squeeze the lemon.
Spoon the lemon juice and oil through the couscous and add pepper and salt to taste. Let the couscous stand for at least 10 minutes.
Let the garden peas thaw. Use a large sharp knife to cut the outer layer of the broccoli so that the broccoli breaks up in grains.
Slice the broccoli granules. Remove the mint leaves from the twigs, cut the leaves very finely and crumble the cheese.
Scoop the broccoli sprouts, the defrosted garden peas and the fresh mint through the couscous and sprinkle the dish with the crumbled cheese. Serve immediately.
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