Preheat the oven to 180 ° C top and bottom heat. Roast the almonds in the oven for about ten minutes until they are fragrant. Take the almonds out of the oven and let them cool down for a while.
Meanwhile, put the parsley, mint (with stalk), 60 ml olive oil, lemon juice and agave syrup in a blender or smoothie maker and process into a creamy dressing. If you don`t necessarily need the vegan variant: Instead of the agave syrup you can also use honey.
Bring the vegetable stock to a boil with a pinch of salt and 1/2 teaspoon of oil. Quickly stir in the couscous and then immediately remove from the heat and cover. Let the couscous steep for about five minutes.
While the couscous is brewing, chop the cooled almonds into large pieces and also cut the dates into small pieces.
Then mix the dressing with the finished couscous until it has evenly taken on a light green color. Now fold in the almonds and dates.
You can serve the dish warm or (my recommendation) store it in the refrigerator for a few hours / overnight and serve as a side salad.
Depending on whether it is a main course or a side dish, the number of people / portions can of course vary.
The salad can then be kept in the refrigerator for about three days.
Ingredients
Print Recipe
Pin Recipe