Mint couscous with dates and almonds

Ingredients for 6 servings:

• 200 g couscous
• 80 g almonds, whole
• 120 g pitted dates
• 30 g parsley, fresh
• 20 g mint, fresh (e.g. Moroccan)
• 300 ml vegetable stock
• 3 tsp agave syrup
• 50 ml lemon juice
• 60 ml olive oil and 1/2 tsp extra
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegan

Preheat the oven to 180°C (top and bottom heat). Roast the almonds in the oven for about ten minutes until fragrant. Remove the almonds from the oven and let them cool for a while. Meanwhile, add the parsley, mint (with stems), 60 ml olive oil, lemon juice, and agave syrup to a blender or smoothie maker and process until creamy. If you don’t necessarily need the vegan version, you can use honey instead of the agave syrup. Bring the vegetable stock to a boil with a pinch of salt and 1/2 teaspoon of oil. Quickly stir in the couscous, then immediately remove from the heat and cover. Let the couscous stand for about five minutes. While the couscous is standing, roughly chop the cooled almonds and also cut the dates into small pieces. Then mix the dressing with the cooked couscous until it has turned a uniform light green color. Now fold in the almonds and dates. You can serve the dish warm or (my recommendation) refrigerate it for a few hours or overnight and serve it as a side salad. Depending on whether it’s a main course or a side dish, the number of people/servings can vary. The salad will keep in the refrigerator for about three days. Enjoy!