Summary

Ingredients

• 1 tablespoon lemon peel, grated
• 1 tablespoon orange peel, grated
• 4 tablespoon vinegar (pomegranate balsamic vinegar)
• 3 tablespoon olive oil
• 3 tablespoon oil (sesame oil)
• 300 g couscous
• 2 tablespoon cranberries, dried
• 2 tablespoon sultanas
• Sea salt, coarse
• 5 black peppercorns
• 1 teaspoon, leveled cinnamon, ground
• 2 teaspoons, heaped coriander
• 2 grains allspice
• 2 clove (s)
• 1 handful pistachios, chopped
• 1 handful chopped cashew nuts
• 1 handful sesame seeds, peeled
• 4 spring onion (s)
• 0.5 ½ cucumber (s)
• 1 handful pomegranate, the kernels it
• 1 handful mint, torn into pieces

Print Recipe Pin Recipe

Instructions

1. First soak the sultanas and cranberries in a little water.
2. Then finely crush salt, pepper, cinnamon, coriander, allspice and cloves in a mortar and roast for about 3 minutes over low heat. Stir in the couscous and add water according to the instructions on the package. Bring to the boil briefly and then let it soak. Fluff the couscous with a fork.
3. Peel, core and dice the cucumber. Clean the spring onions and cut into thin rings, putting some of the greens aside.
4. Mix the lemon and orange peel with the pomegranate balm and gradually pour in the oils. Pour the dressing over the couscous. Drain the soaked fruits and mix with the couscous along with the cucumber, sesame seeds and spring onions. Finally, serve sprinkled with the green of the spring onions, torn mint and the pomegranate seeds.