Fiery couscous salad - for Arabian evenings

INGREDIENTS FOR 4 PERSONS

500 g couscous, 250 g water, 250 ml beetroot juice/beetroot juice, 1 tbsp salt, 4 limes (juice), 10 tbsp olive oil, 1 beefsteak tomato, 1 red onion, 8 radishes, 1 cucumber , 3 sprigs of fresh mint

WIBERG product: 1 tbsp harissa

PREPARATION

Pour boiling water over half of the couscous and boiling beetroot juice/beetroot juice over the other half. Season immediately with salt, harissa, lime juice and olive oil and allow to cool. Wash vegetables. Slice tomatoes, onion and radishes. Dice the cucumber. Mix all the vegetables and the mint into the lukewarm couscous.

Tip: Sheep cheese cubes or fried chicken breast strips refine this salad and make it a complete main course. The cooling effect of tomato, mint and lime makes the salad perfect for hot days.