Oriental couscous salad

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4 6
Nobody can get enough of this salad! Whether as a party salad or even as a complete meal, the oriental ingredients will transport you to 1001 nights.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 10
  • 3 TSP Vegetable broth (instant)
  • 750 g Couscous (coarse durum wheat semolina)
  • 1 TABLESPOON Coriander and cumin seeds
  • 500 g green beans (fresh or frozen)
  • 7-10 Tbsp salt, pepper
  • 750 g Carrots
  • 6 TABLESPOONS good olive oil
  • 600 ml Orange juice
  • 1 collar Spring onions
  • 200 g dried dates
  • 7-10 Tbsp (without stone)
  • 150 g Almonds (without skin)
  • 200 g Breakfast bacon (Bacon)

Directions

  1. 1

    B3⁄4 Boil up l water with broth. Remove the pot from the heat, stir in the couscous and let it swell for about 4 minutes. Loosen up with a fork. Crush coriander and cumin finely in a mortar.

  2. 2

    Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 10 minutes. Peel, wash and cut carrots into small pieces. Heat 2 tablespoons of oil in a frying pan and fry the carrots.

  3. 3

    Add the crushed spices and roast briefly. Season with salt and pepper. Add orange juice and simmer for 6-8 minutes. Drain the beans, rinse with cold water and let them cool down.

  4. 4

    Clean and wash spring onions and cut into fine rings. Cut dates into small pieces. Chop the almonds coarsely. Cut bacon slices into thirds and fry them crisply in a pan without fat. Add the almonds and fry briefly. Let both drip off on kitchen paper.

  5. 5

    Mix the couscous with the carrots and juice, green beans, spring onions, dates and 4 tablespoons of oil. Season to taste with salt and pepper. Sprinkle with bacon and almonds.

Nutrition Facts

KCAL
610 kcal
CARBS
82 g
FATS
22 g
PROTEINS
18 g