Curry couscous with nuts

Ingredients for 6 servings:

• 4 cups couscous
• 5 ½ cup(s) water, boiling
• 1 handful of walnuts
• 3 sprigs of mint, fresh
• 1 handful of arugula
• 3 tsp curry powder
• 1 tsp turmeric
• 10 cherry tomatoes, date tomatoes or cocktail tomatoes
• ½ cucumber(s)
• ½ bulb(s) of fennel
• 1 handful of grapes, seedless blue
• 2 spring onions
• 4 ½ tbsp olive oil
• 7 ½ tbsp oil (e.g. sunflower or safflower oil)
• 1 dash of freshly squeezed lemon juice
• 2 garlic cloves
• 2 tbsp soy sauce
• 3 tsp chili paste, red or sambal oelek
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Place the couscous in a suitable container and pour boiling water over it. Stir and let it steep for 10 minutes. In the meantime, finely chop or dice the fresh ingredients. Briefly fry the chopped spring onions and diced fennel in a pan with a little butter. Finely chop the mint and arugula. Once the couscous has steeped, fluff it up a bit with a fork and let it cool for a few minutes. Gradually and carefully stir in all the ingredients: roughly chopped walnuts, tomatoes, cucumber, spring onions, fennel, and grapes. Finally, fold in the mint and arugula mixture. Set everything aside and make the sauce. Mix together the olive oil, oil, soy sauce, chili paste, lemon juice, curry powder, turmeric, salt, and pepper, and press in the garlic cloves. Pour the mixture over the couscous and gently fold it in. Be sure to chill the couscous for at least 1 hour before serving, then season again with salt and pepper. Rinse a shapely cup with hot water, add the couscous, press it down firmly, and turn it out onto a plate. It looks absolutely beautiful.