Pearl couscous with raspberries and feta

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Ingredients:

• 200 g Pearl couscous
• 5 tbsp white wine vinegar
• 4 tbsp olive oil
• ½ TLC hiliflakes
• ½ tsp Salt
• Little pepper
• 400 g celery stalks, sliced
• 3 onions with the greens, in fine rings
• 180 g Feta, halved lengthwise, in slices
• 150 g Raspberries
• 50 g Hazelnuts, roasted, coarsely chopped
• ½ bunchpeppermint, finely chopped

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Couscous

Cook the couscous in boiling salted water for approx. 8 min. until al dente, drain.
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Finish

Stir the vinegar and oil together in a bowl, season. Add the celery and all the remaining ingredients with the couscous, mix.

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