Couscous Salad with Argan Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g couscous
- 250 ml water
- 1 teaspoon, leveled chicken broth
- 3 tablespoon argan oil
- 1 lemon (s), untreated
- 1 teaspoon cumin
- 2 teaspoons pepper (seasoning pepper)
- 2 medium bell pepper (s), red
- 2 handfuls date (s), pitted
- 10 half tomato (s), dried
- 3 tablespoon balsamic vinegar
- 1 bunch coriander, fresh
- 5 stalks mint
- 50 g pine nuts
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts dry in a non-stick pan over medium heat, then let them cool and set aside.
- Put the couscous in a bowl and pour the chicken stock dissolved in boiling water over it and let it soak for about ten minutes. In the meantime, cut the peppers into small cubes and chop the dates and sun-dried tomatoes as desired. Set these ingredients aside.
- Stir the swollen couscous thoroughly with a spoon until a homogeneous mass is formed. Add the zest and juice of one lemon, argan oil, pepper and cumin and mix well. Then add the peppers, dates and sun-dried tomatoes and stir. Add the balsamic vinegar, making sure that the salad doesn`t get too moist. Mix well. Let it steep in the refrigerator for about two hours.
- Before serving, cut the coriander and mint into small pieces, add to the salad with the roasted pine nuts and stir in. If necessary, chill for a quarter of an hour.
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