Couscous salad "Komaki"

Ingredients for 8 servings:

• 6 tbsp, heaped sesame seeds, hulled
• 2 large onions, finely diced
• 3 cloves garlic, squeezed or finely chopped
• 2 mango(s), diced
• ½ bulb/s of ginger, finely chopped
• 4 tbsp vegetable oil
• 1 jar white wine
• 1 gr. can/n chickpeas
• 500 g couscous
• 1 tbsp margarine
• 250 ml coconut milk
• 1 tsp paste (Tom Yum paste) or curry paste
• 3 spring onions, cut into rings
• Salt
• Sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Toast the sesame seeds in a pan over medium heat. Then add 2 tablespoons of oil, the onions, garlic, mango, and ginger, and sauté. When the onions are translucent, deglaze with the white wine and simmer until the wine has evaporated. Now add the chickpeas and coconut milk and let simmer for a while. In the meantime, prepare the couscous. To do this, soak the couscous in hot water with 2 tablespoons of oil and 2 teaspoons of salt for 2 minutes (tip: it goes faster with a kettle), then fold in the margarine. Once the sauce has reached a creamy consistency, season with salt and sugar and pour it into a suitable bowl with the couscous. Now add the spring onions and mix everything well.