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🍳 Crunchy Couscous Salad with Fruits and Nuts

591 kcal · 30 min · 4 servings

Ingredients

• 300 g Couscous
• 400 ml Vegetable broth
• 4 Spring onions
• 200 g dried fruit (e.g. figs, dates, sultanas)
• 1 Pomegranate
• 2 tbsp Walnut kernels
• Oranges
• 3 tbsp Olive oil
• 1 tsp Honey
• 4 sprigs Parsley
• Salt
• Pepper

Instructions

1. 1. Place the couscous in a bowl.
2. 2. Pour boiling vegetable broth over the couscous.
3. 3. Let the couscous swell for about 10 minutes.
4. 4. Thoroughly wash the spring onions.
5. 5. Remove the ends of the spring onions.
6. 6. Slice the spring onions into fine rings.
7. 7. Finely chop the dried fruits.
8. 8. Halve the pomegranate.
9. 9. Seed the pomegranate while catching the juice.
10. 10. Finely chop the walnuts.
11. 11. Rinse the orange thoroughly with hot water.
12. 12. Dry the orange.
13. 13. Squeeze the juice from the orange.
14. 14. Grate the peel of the orange.
15. 15. Whisk the collected pomegranate juice with olive oil.
16. 16. Add the orange juice to the dressing mixture.
17. 17. Add the orange peel to the dressing mixture.
18. 18. Add the honey to the dressing mixture.
19. 19. Mix the dressing mixture loosely with the couscous.
20. 20. Add the spring onions to the couscous.
21. 21. Add the dried fruits to the couscous.
22. 22. Add the walnuts to the couscous.
23. 23. Let the salad sit for 15 minutes.
24. 24. Supplement the salad with warm broth if necessary.
25. 25. Wash the parsley.
26. 26. Shake the parsley dry.
27. 27. Chop the parsley leaves.
28. 28. Mix the parsley with the couscous shortly before serving.
29. 29. Season the salad with salt.
30. 30. Season the salad with pepper.

Nutrition per serving

• kcal: 591
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 92 g