Pearl couscous salad with Beemster Old, snow peas, radishes and olives

Lunch dish. 4 persons. Preparation 25 min.

Ingredients

• 200 g pearl couscous
• 200 g pods
• 1 bunch of radish
• 100 g Kalamata olives without seeds
• 100 g piece of Beemster Old 48+
• 15 g fresh mint
• 1 lemon
• 3 tbsp. honey mustard (jar)

Prepare

1. Cook the pearl couscous according to package directions until al dente. Meanwhile, clean the snow peas and cut diagonally in half. Cook the snow peas for 2 min, until al dente. Rinse immediately with cold water and drain well.
2. Cut the radishes into wedges and halve the olives. Cut the cheese into ½-inch cubes. Finely chop the mint.
3. Scrub the lemon clean and grate the yellow rind. Cut the fruit in half and squeeze both halves. Drain the pearl couscous. Add 1 tsp lemon zest, 2 tbsp -juice and the honey mustard and stir. Add the snow peas, radishes, olives, cheese cubes and mint and stir. Season to taste with salt and pepper.

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