Fruity – nutty couscous

Ingredients for 4 servings:

• 1 tbsp lemon peel, grated
• 1 tbsp orange peel, grated
• 4 tbsp vinegar (pomegranate balsamic vinegar)
• 3 tbsp olive oil
• 3 tbsp oil (sesame oil)
• 300 g couscous
• 2 tbsp cranberries, dried
• 2 tbsp sultanas
• Sea salt, coarse
• 5 peppercorns, black
• 1 tsp, sm. cinnamon, ground
• 2 tsp, heaped coriander
• 2 grains allspice
• 2 cloves
• 1 handful of pistachios, chopped
• 1 handful of cashew nuts, chopped
• 1 handful of sesame seeds, peeled
• 4 spring onions
• ½ cucumber(s)
• 1 handful of pomegranate, seeds removed
• 1 handful of mint, torn

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Couscous with nuts, fruits and oriental spices

First, soak the sultanas and cranberries in a little water. Then, finely crush the salt, pepper, cinnamon, coriander, allspice, and cloves in a mortar and pestle and roast over low heat for about 3 minutes. Stir in the couscous and add water according to the package instructions. Bring to a boil briefly, then let it swell. Fluff the couscous with a fork. Peel, deseed, and dice the cucumber. Trim the spring onions and finely slice them, reserving some of the green parts. Mix the lemon and orange zest with the pomegranate balsamic vinegar, gradually adding the oils. Pour the dressing over the couscous. Drain the soaked fruit and mix it into the couscous along with the cucumber, sesame seeds, and spring onions. Finally, serve sprinkled with the green parts of the spring onions, torn mint, and pomegranate seeds.