Spicy and fruity couscous salad

Ingredients for 4 servings:

• 300 g couscous
• 1 small zucchini, about 200 g
• 1 bunch of spring onions
• 2 tomatoes
• 2 bell peppers, red and yellow
• 12 dates, dried and pitted
• 12 tomatoes, dried in oil
• 8 tbsp white balsamic vinegar
• 5 tbsp ketchup
• 5 tbsp oil, the dried tomatoes
• 3 tbsp curry
• 2 tbsp garam masala
• e.g. chili powder
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

with lots of vegetables, dates and strong spices

First, prepare the couscous according to the package instructions and set aside. While the couscous is simmering, chop the vegetables. Dice the tomatoes and bell peppers and place them in a bowl. Cut or chop the sun-dried tomatoes and dates into very small cubes and add them to the bowl. If you don’t have or don’t like dates, you can use other dried fruits such as figs, prunes, or apricots. I would recommend the dates, however, as they give the salad a wonderful flavor. Cut the zucchini into small cubes and place them in a pan. Slice the spring onions into rings and set aside for now. Briefly fry the zucchini in a pan with 1 tablespoon of oil from the sun-dried tomatoes, then briefly sauté the spring onions for about a minute. Add them to the bowl with the remaining vegetables. Now add the couscous. Mix the balsamic bianco, the oil from the sun-dried tomatoes, and the ketchup to make a vinaigrette and add it to the salad along with the remaining spices. Mix well and season to taste. Serve either warm or later. Note: The spice amounts sound quite high, but couscous can handle a lot, and I usually add more of all the spices and the balsamic vinegar. The amounts given in the list of ingredients are only guidelines. The salad is perfect when you can taste the curry, the garam masala, and a slight spiciness. This salad should also be really moist—so feel free to add plenty of balsamic vinegar and, if you like, a little more tomato oil and ketchup (not fancy, but delicious), just experiment. The salad serves 3-4 people as a main meal, and even more as a side dish (e.g., a good amount for a barbecue). Otherwise, simply halve the ingredients if necessary. If the salad is eaten later, please season again before serving, because couscous – just like pasta salad – really absorbs the liquid and spices and you may need to add more seasoning.