Curry – Couscous with Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 cups couscous
- 5 ½ cup boiling water
- 1 handful walnuts
- 3 stalks mint, fresh
- 1 handful rocket
- 3 teaspoons curry powder
- 1 teaspoon turmeric
- 10 cherry tomato (s), date or cocktail tomato
- 0.5 ½ cucumber (s)
- 0.5 ½ tuber fennel
- 1 handful grapes, seedless blue
- 2 spring onion (s)
- 4 ½ tablespoon olive oil
- 7 ½ tablespoon oil (e.g. sunflower or safflower oil)
- 1 dash lemon juice, freshly squeezed
- 2 cloves garlic)
- 2 tablespoon soy sauce
- 3 teaspoons chili paste, red or sambal oelek
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pour the couscous into a suitable container and pour boiling water over it. Stir and let steep for 10 minutes.
- In the meantime, cut or dice the fresh ingredients. Fry the chopped spring onions and fennel cubes briefly in the pan with a little butter. Chop the mint and rocket.
- After the couscous has drawn through: loosen up a little with a fork and let cool for a few minutes. All ingredients: gradually stir in coarsely chopped walnuts, tomatoes, cucumber, spring onions, fennel and grapes. Finally fold in the mint and rocket mixture. Set everything aside and stir in the sauce.
- Mix the olive oil, oil, soy sauce, chili paste, lemon juice, curry, turmeric, salt and pepper and press the garlic cloves into it. Pour the mixture over the couscous and fold in carefully. Before serving, chill the couscous for at least 1 hour, then season again with salt and pepper.
- Rinse a shapely cup with hot water, add the couscous, press it down and turn it onto a plate. Looks super nice.
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