Sommerliches Rezept zum Sauvignon Blanc

During this current heat wave, it’s not just chilled wine but also refreshing dishes that offer a pleasant change of pace. They’re best enjoyed as a delightful pairing. Here’s a suggestion for these hot days.

Ingredients for 4 people

250g couscous, 300ml water, ½ vegetable bouillon cube, ½ tsp salt, 125g dried apricots, 200g carrots, 200g feta, 50g pine nuts, ½ onion, 1 clove of garlic, 200g fresh spinach leaves, a little olive oil, salt, pepper, cumin, lemon juice, honey to taste

Preparation

Pour boiling water over the couscous, add the vegetable bouillon cube and salt, stir, set aside in a warm place, and let it soak for about 10 minutes. Meanwhile, chop the dried apricots, peel the carrots and slice them thinly, toast the pine nuts in oil until light brown, and crumble the feta into small cubes. Finely chop the onion and wash the spinach leaves. Place the prepared couscous in a bowl, add the chopped onion and the pressed garlic clove, then fold in the pine nuts, chopped apricots, carrots, and feta. Finally, fold in the spinach leaves and season the salad with a little lemon juice, salt, pepper, and ground cumin. Sweeten with a little honey if desired. Refrigerate and serve cold.

Enjoy with our Sauvignon Blanc.