Summary

Ingredients

• 300 g couscous
• 1 small zucchini, about 200 g
• 1 bunch spring onion (s)
• 2 tomato (s)
• 2 bell peppers, red and yellow
• 12 date (s), dried and pitted
• 12 tomato (s), dried in oil
• 8 tablespoon balsamico bianco
• 5 tablespoon ketchup
• 5 tablespoon oil the sun-dried tomatoes
• 3 tablespoon curry
• 2 tablespoon garam masala
• Chili powder
• salt

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Instructions

1. First prepare the couscous according to the instructions on the packet and set aside.
2. While the couscous is brewing, cut the vegetables. Cut the tomatoes and peppers into cubes and place in a bowl, cut or chop the sun-dried tomatoes and dates into very small cubes and add to the bowl. If you don`t have or don`t like dates, you can also use other dried fruits such as figs, plums or apricots. But I would recommend the dates because they give the salad a great flavor.
3. Cut the zucchini into small cubes and place in a pan, cut the spring onions into rings and set aside for the time being. Now briefly fry the zucchini in a pan with 1 tablespoon of oil from the sun-dried tomatoes and then briefly sweat the spring onions for about a minute. Add to the bowl with the rest of the vegetables. Now add the couscous.
4. Mix a vinaigrette from the balsamic vinegar, the dried tomato oil and the ketchup and add to the salad with the other spices. Mix well and season to taste. Serve either immediately warm or later, of course.
5. Note: The amounts of spices sound like a lot, but couscous can take a lot and in fact I usually add more of all the spices and the balsamic vinegar. The quantities given in the list of ingredients are only guidelines. The salad is perfect when you can taste the curry, the garam masala and a slight spiciness. In addition, this salad should be really juicy - so add enough balsamic vinegar and, depending on your taste, a little tomato oil and ketchup (not noble, but tasty), just feel it out.
6. The salad is enough as a main meal for 3 - 4 people, as a side dish for more (e.g. a good amount for a barbecue). Otherwise, just cut the ingredients in half if necessary. If the salad is not eaten until later, please season it again before serving, because couscous - just like pasta salad - really soaks up the liquid and spices and you may have to season it.