Pearl couscous with broad beans, feta and asparagus

Name: pearl couscous with broad beans, feta and asparagus
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g pearl couscous; 450 g frozen broad beans; 200 g frozen green asparagus; 1 cucumber; 275 g white cheese cubes in herbal oil; 1 lemon cleaned up; 75 g smoked almonds

Couscous with broad beans, green asparagus, cucumber, white cheese, lemon and almonds.

Ingredients

Directions

Boil the pearl couscous according to the instructions on the packaging and pour. Meanwhile, bring a pot of water to the boil.
Put the broad beans in and bring the water back to the boil.
Add the asparagus when the water boils again, bring the water back to the boil and then boil for another 1 minute. Drain the vegetables.
Meanwhile, cut the cucumber lengthwise in four, remove the seed lists with a knife and cut the flesh into cubes.
Put the pearl couscous, beans, asparagus and cucumber in a bowl. Let the cheese cubes drain and collect the oil including the herbs.
Grate the yellow skin of the lemon and squeeze out the fruit.
Mix the lemon juice and rack with 5 tbsp herb oil (per 4 persons) of the cheese cubes and scoop the dressing through the pearl couscous.
Chop the almonds coarsely. Divide the cheese cubes and the almonds over it.