Kidney Bean Salad with Couscous

1. 

water 1.1 cup (250 ml) • salt 0.5 tsp • olive oil 1 tbsp

Bring water to a boil in pot where salt and oil is added.

2. 

couscous 8.75 oz (250 g)

Once boiling stop heating and pour couscous in. Mix and cover. In a few minutes the couscous absorbs water and we can place it into a bowl.

3. 

pumpkin oil 3 tbsp • vinegar 1 tbsp

Add oil, vinegar, salt and mix it.

4. 

rocket 1.75 oz (50 g) • capers 10 pcs • kidney beans 8.75 oz (250 g)

Roughly chop the rocket and together with kidney black beans and capers lightly mix into the salad.