A fresh but filling salad that works perfectly as a lunch, side dish or as part of a salad buffet.
Sauté the Beanit® chunks in a hot pan in oil for a few minutes until they are crispy and brown. Add the Harissa paste to the chunks. Remove the Beanit® chunks from the pan.
Boil the couscous in lightly salted water and cool. Chop up the cauliflower and dice the zucchini and add to the cooled couscous. Season with the chopped-up mint, vinegar, sesame oil and lemon juice. Add some salt from the salt grinder.
Mix and add the chunks to the salad. Let the flavours set a moment in the fridge before serving. Garnish with lemon wedges.
Servings 4