Summary

Ingredients

• 200 g couscous
• 400 ml water
• 1 ½ teaspoon salt
• 1 ½ tablespoon vegetable oil (e.g. sunflower oil)
• 1 medium onion (s)
• 2 handfuls raisins
• 8 date (s)
• 1 tablespoon paprika powder
• 10 drops sauce (Portuguese spice sauce piri-piri) or
• 1 teaspoon harissa
• 5 pinches pepper
• 1 pinch cumin
• 5 pinches coriander
• chives or parsley, preferably fresh
• some cinnamon powder
• honey
• Salt water

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Instructions

1. Bring the water to the boil in a saucepan, then add the couscous while stirring. Leave to swell over medium heat for approx. 4 minutes, stirring occasionally. At the same time, finely dice the onion.
2. Remove the couscous from the plate, stir in the oil and salt. The couscous is ready when it has soaked up all the water, but remains loose and does not stick too much. Season the couscous with paprika powder, piri-piri sauce, pepper, cumin and coriander.
3. Now sauté the onion in salted water as thick as a finger and a little oil. Coarsely chop the dates at the same time. Add the dates and well washed raisins to the onion and simmer over a low heat until the onion is lightly roasted or still firm to the bite.
4. Finally add the mixture to the couscous and refine with chives or parsley, cinnamon and / or honey as desired.
5. The tabbouleh can be enjoyed warm or cold, well filling, as a side dish, snack for in between meals and on the go, appetizer or dessert.