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.
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.
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.
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.
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.