This salad makes a great lunch or light dinner for diners with a sophisticated palate, or anyone in the mood of a change of pace.
Place kohlrabi and pumpkin strips in a bowl. With a sifter, sprinkle confectioners’ sugar on top of the vegetables. Add lemon juice and let stand for two to three minutes.
Add prepared couscous, pumpkin seeds, bean sprouts, bay leaves, and mint leaves to the bowl and stir gently to combine. Season with olive oil, salt, and pepper. Top with feta cheese and enjoy!