Ancillas Oriental Couscous Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g couscous
- liter ⅛ orange juice
- 1 onion (s)
- 1 small zucchini
- 1 red pepper (s)
- 10 soft figs or soft dates
- 2 tablespoon honey
- 5 fresh peppermint leaves
- salt and pepper
- turmeric
- cumin
- curry
- Garam Masala
- turmeric
- Tbsp olive oil
Print Recipe
Pin Recipe Instructions
- Prepare the couscous according to the instructions on the packet, but replace half of the specified amount of liquid with orange juice. When the couscous has swelled up, put it in a large bowl to cool and loosen it up with two forks so that nothing clumps.
- Wash the zucchini and cut into small cubes. Then fry lightly in a little olive oil and add to the couscous. Also lightly fry the chopped onion and then glaze it with the honey. When the honey has melted and forms small bubbles, remove it from the heat and add to the salad. Then add the chopped peppers and the crushed soft fruits and mix everything well. Wash the peppermint leaves well, pat dry, chop finely and also add to the salad.
- Season the couscous salad with oriental spices. Since I personally don`t believe in buying a very special spice just for a recipe, which I never need otherwise, the spices listed above are just a suggestion from me (the way I make the salad). Just have a look in your spice cupboard to see what would go well - I recommend making a bitter selection here, as it contrasts nicely with the sweetness of honey and soft fruits.
- Then add about 6 tablespoons of olive oil and mix everything well.
- The salad has a fruity-tart note and also goes well with grilled food.
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