With beans, radish, pickled cabbage, and couscous, make a simple vegan salad. It’s flavorful and filling, and it’s perfect for a quick supper or lunch.
Make the pickle first. In a large mixing basin, combine all of the ingredients with 1 teaspoon flaky sea salt, then cover and set away until required.
In a bowl, combine the couscous with 280ml boiling water, cover, and let aside for 4 minutes, then fluff with a fork. Allow to cool slightly before serving.
Meanwhile, drain and rinse the beans, then place them in a mixing bowl with the olive oil and chili flakes, as well as a pinch of salt and pepper.
Season with salt and pepper after mixing most of the dill into the couscous. To assemble, divide the quick pickle, couscous, radishes, beans, and cucumber among the bowls. Place the saved dill on top of the pickle and season with black pepper.