Couscous salad with marinated carrots, hazelnuts and feta

Ingredients for 2 servings:

• 75 g couscous
• 1 tsp vegetable broth
• 150 ml water
• 2 tsp harissa paste
• 100 g feta cheese
• 2 spring onions
• 200 g carrot(s), approx.
• 1 small onion(s), red
• 2 tbsp oil, preferably hazelnut kernel oil, approx.
• 4 tbsp vinegar (Condimento Bianco), approx.
• 1 tsp sugar
• 1 handful of parsley
• n. B. Salt
• n. B. Pfeffer
• 3 tbsp hazelnuts, sliced, approx.

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 3 hours 5 minutes

Main course for 2 or side dish for more

Grate or chop the carrots. Finely slice or dice the red onion. Cut the white parts of the spring onions into fine rings. Pluck the parsley leaves from the stalks and finely slice or chop them. Mix the oil, vinegar, salt and sugar well, mix with the carrots, onion, spring onion and parsley and let it stand for about 1 hour. Finely dice the feta and stir in together with the hazelnut flakes and let it stand for a further 30 minutes. Dissolve the vegetable stock in boiling water and dissolve the harissa paste in it. Add the couscous and cook according to the instructions on the package until swelled and then cool. Stir the couscous with a fork, mix into the carrots and let it all stand together again. Season to taste and add a little more salt, vinegar, harissa and/or oil if necessary. Adjust the harissa paste according to taste and the spiciness of the product. For a milder version, add e.g. For example, substitute Baharat or Ras le Hanout spice mix. Instead of nuts and parsley, use pomegranate seeds and mint. This quantity is sufficient for two people as a main course.