Summary

Ingredients

• 150 g couscous, instant
• 1 teaspoon, heaped spice mixture (Baharat)
• salt
• 400 ml vegetable stock
• 1 bunch parsley, smooth
• 0.5 ½ pomegranate
• 1 small onion (s)
• 1 handful almonds or pine nuts, chopped and roasted

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Instructions

1. Remove the pomegranate seeds from the pomegranate. Chop the parsley.
2. Bring the vegetable stock to the boil. Peel the onion, cut into fine cubes and sauté in oil. Then add the Baharat spice mixture and the couscous. Then fill up with the vegetable stock and let it soak for about 5 to 10 minutes over low heat, depending on the type of couscous. Season to taste with salt.
3. At the end of the cooking time, add the parsley, almonds or pine nuts and pomegranate seeds.
4. Tastes good with meat dishes with red wine sauce.
5. I always have couscous with pork fillet skewers with figs.
6. If you don`t have a Baharat mixture, you use a mixture of pepper, paprika, nutmeg, cardamom, cumin, coriander, cloves, chilli.
7. Tip:
8. The following technique is suitable for removing the seeds intact from the pomegranate:
9. Cut a small square around the flower of the pomegranate; Score the apple four times from the corners of the square, then break open and remove the stones.