Ingredients

• 120 g couscous
• 150 ml vegetable broth
• 300 g beans
• 150 g spinach
• 1 clove garlic
• 300 g pink or green grapes (preferably seedless)
• 1/2 pot of basil
• 180 g feta cheese
• 6 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 2 tablespoons lemon juice
• salt and freshly ground black pepper

Preparation

1. Pour the couscous into a small bowl, pour boiling broth over it, cover and let sit for about 10 minutes to puff up. Cook beans in salted water and peel.
2. Rinse the spinach, remove hard stems, place on a pan, add chopped garlic, sprinkle with salt and pepper. Stirring, fry for about 1-2 minutes until the spinach wilts. Chop coarsely. Rinse the grapes, cut in half and remove seeds if there are any.
3. Place loosely broken couscous with a fork into a large salad bowl, add beans, spinach, grapes, basil leaves and feta cheese cut into cubes.
4. Add olive oil mixed with honey and lemon juice, season with salt and freshly ground black pepper. Gently mix. Add more olive oil as desired.