Couscous salad with figs, carrots and parsnips

Ingredients for 2 servings:

• 120 g couscous
• 180 ml vegetable stock
• some harissa
• 2 figs, fresh, ripe
• 150 g carrot(s)
• 150 g parsnip(s)
• 3 tbsp olive oil
• salt and pepper
• Cumin powder
• 2 tbsp lemon juice
• 1 tbsp, heaped parsley leaves, flat-leaf
• 1 tbsp mint leaves, fresh
• 2 tbsp walnuts, roasted

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

Bring the vegetable stock to a boil, dissolve the harissa in it, add it to the couscous, and let it swell for five to ten minutes. Check the amount of liquid according to the package instructions. Wash, dry, and quarter the figs. Peel the carrots and parsnips and cut them into fine strips using a julienne peeler. Heat a tablespoon of oil in a pan, sauté the figs, and remove from the pan. Add the vegetable strips to the pan and sauté at low heat for about four minutes. Season with salt and pepper. Mix the couscous with the vegetables and roughly chopped herbs. Fold in the lemon juice and remaining oil. Season with salt, pepper, and cumin. Serve with the figs and roughly chopped walnuts.