John Myers
Contents
show
Ingredients
- 175 g Couscous
- 225 ml Vegetable broth
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 5 tbsp Tomato sauce or 2 tablespoons of tomato paste mixed with a little water
- 1 Pc. Leek
- 0,5 Pc. Pomegranate
- 75 g Feta
- 0,5 bunch Parsley
- 1 tsp Baharat spice
- Salt pepper
- 30 g Flaked almonds
Instructions
- Pour the boiling vegetable stock over the couscous in a bowl and let it steep for about 5 minutes. Then stir in the oil, lemon juice and tomato sauce. Cut the leek into rings and sauté in a little heated oil in a pan. Stir in together with parsley, baharat (or alternative spices), salt and pepper.
- Dice the feta. Remove the seeds from the pomegranate. Sprinkle both over the couscous. Roast the almonds in a pan without fat and also sprinkle them over the salad.
Tips:
- Baharat is a blend of spices used in oriental cuisine. It consists inter alia. made from cinnamon, nutmeg, coriander, cumin, paprika, chilli, cloves. The salad tastes warm and cold and can be kept in the refrigerator for a few days.
Nutrition
Serving: 100gCalories: 244kcalCarbohydrates: 21gProtein: 6.8gFat: 14.7g
