Couscous salad

Name: Couscous salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 little box (0.1 g) Saffron threads; 1/2 TEASPOON ground cumin; 1/2 TEASPOON Cinnamon; 1/2 TEASPOON Cayenne pepper; 7-10 Tbsp Salt; 250 g Couscous; 100 g Walnut kernels; 7-8 TABLESPOONS Olive oil; 8 Stem(s) Mint; 10 TABLESPOONS fresh squeezed lemon juice; 1 (120 g) Sacchetto di ciliegia dolce essiccata; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 (100 g) Roll of goat's cream cheese

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 little box (0.1 g) Saffron threads
1/2 TEASPOON ground cumin
1/2 TEASPOON Cinnamon
1/2 TEASPOON Cayenne pepper
7-10 Tbsp Salt
250 g Couscous
100 g Walnut kernels
7-8 TABLESPOONS Olive oil
8 Stem(s) Mint
10 TABLESPOONS fresh squeezed lemon juice
1 (120 g) Sacchetto di ciliegia dolce essiccata
7-10 Tbsp Pepper
1 pinch Sugar
1 (100 g) Roll of goat's cream cheese

Directions

1
Bring 250 ml water, saffron threads, cumin, cinnamon, cayenne pepper and 1/2 teaspoon salt to the boil in a covered pot. Remove from the heat, stir in the couscous and let it swell covered for about 5 minutes.
2
Stir several times with a fork.
3
In the meantime roughly chop the walnuts. Heat 1 tablespoon of olive oil in a pan, roast the walnuts in it over medium heat while turning, remove. Wash the mint, shake dry and pluck the leaves from the stalks.
4
Put the couscous from the pot into a bowl. Let it cool down for about 15 minutes, stirring several times. Mix in lemon juice and 6-7 tbsp. olive oil. Mix in cherries and mint leaves. Season again with salt, pepper and sugar.
5
Leave to stand for about 30 minutes. Arrange on a plate, crumble goat's cheese over it.