Couscous with beans, pomegranate and sweet pepper
2 servings
15 minutes
Couscous with beans, pomegranate, and sweet pepper is a bright, aromatic dish filled with freshness and Eastern notes. The combination of tender couscous, crunchy beans, juicy pomegranate, and sweet pepper creates a harmony of flavors and textures. Turkish cuisine is renowned for its ability to balance sweet, sour, and spicy flavors; this salad is a testament to that. The dressing made from olive oil, honey, narsharab (pomegranate sauce), and vinegar gives the dish a rich and complex taste with a slight tanginess. This dish is perfect as a light dinner or as a side to main courses like roasted meat or fish. The recipe's roots can be found in traditional Mediterranean and Middle Eastern salads where the freshness of vegetables and fruits plays a key role. It will truly adorn any table with its vibrant colors and rich flavor nuances.
1
Pour 200 ml of boiling water over the couscous, cover tightly with a lid, let it steep for 15 minutes; allow to cool.
- Couscous: 175 g
2
Cut the beans in half, boil for 2 minutes over medium heat, then drain and rinse with cold water.
- Green beans (string beans): 200 g
3
Grate the orange zest on a fine grater, then squeeze out the juice.
- Oranges: 80 g
4
Peel the pomegranate, separate the seeds and place them in a salad bowl; add orange juice and zest.
- Pomegranates: 100 g
- Oranges: 80 g
5
Remove the seeds from the pepper, chop it into small cubes, and place it in a salad bowl; add the chilled beans.
- Bell pepper: 150 g
- Green beans (string beans): 200 g
6
Mix 35 ml of olive oil with honey, pomegranate syrup, and vinegar.
- Olive oil: 35 ml
- Wildflower honey: 10 g
- Narsharab (pomegranate sauce): 30 ml
- White wine vinegar: 7 ml
7
Add couscous to the salad, salt everything, drizzle with dressing, mix; sprinkle with sesame.
- Couscous: 175 g
- Sesame seeds: 3 g
