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🥗 Oriental Couscous Salad with Almonds and Pomegranate

512 kcal · 30 min · 4 servings

Ingredients

• Couscous 200 g
• Water 300 ml
• Butter 2 tbsp
• Salt Pinch
• Cumin 0.25 tsp
• Pomegranate 1 pcs
• Parsley, fresh 25 g
• Mint, fresh 15 g
• Organic Limes 2 pcs
• Almonds, whole, blanched 100 g
• Raisins 100 g

Instructions

1. 1. Bring about 300 milliliters of water to a boil in a pot or kettle.
2. 2. Pour the boiling water over the couscous in a bowl.
3. 3. Add 1 tablespoon of butter.
4. 4. Season the mixture with a pinch of salt and cumin.
5. 5. Cover the bowl with plastic wrap.
6. 6. Let the couscous rest for about 10 minutes.
7. 7. Cut the pomegranate in half.
8. 8. Tap the skin with a spoon to release the seeds.
9. 9. Wash the herbs thoroughly.
10. 10. Shake the herbs dry.
11. 11. Pluck the leaves off the stems.
12. 12. Chop the herbs roughly.
13. 13. Cut the limes in half.
14. 14. Squeeze the juice from the limes.
15. 15. Heat 1 tablespoon of butter in a pan over medium heat.
16. 16. Wait until the butter foams.
17. 17. Add the almonds.
18. 18. Toast the almonds until golden brown for about 1 minute.
19. 19. Let the almonds cool down.
20. 20. Fluff up the couscous with a fork.
21. 21. Mix the couscous with the almonds.
22. 22. Add the pomegranate seeds.
23. 23. Add the raisins to the salad.
24. 24. Fold in the chopped herbs.
25. 25. Season the salad with lime juice.
26. 26. Add salt and cumin to taste.
27. 27. Serve the salad.

Nutrition per serving

• kcal: 512
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 78 g