for 4 portions

3 EL Fruit Melange Lychee Lemon
350 ml water
250 g  couscous
1 bunch  of spring onions
2 oranges
1 grapefruit
80 g almonds
200 g sheep’s cheese
1 bunch of parsley
1 tbsp. olive oil



Heat water to 100 °C, pour fruit melange Lycee Lemon into a pan and infuse for 8–10 minutes.


After the infusion time, bring the prepared tea back to the boil, stir in the couscous and remove it from the stove. Swell for 10 minutes with the lid closed, then open the lid slightly and leave it to cool.


Chop the spring onions, peel and fillet the orange and grapefruit. Collect the juice for the salad. Chop the almonds roughly and roast them in a pan without fat. Cut the sheep’s cheese into cubes, chop the parsley.


Mix all the ingredients and add the juice. Serve garnished with pepper.


See more delicious recipes

Bread with Oolong


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