John Myers
Ingredients for 4 servings:
- 250 g couscous
- 1 tbsp butter
- ½ tsp salt
- 1 cup lentils, red
- 1 small zucchini
- 3 m.-large carrot(s), grated
- 10 dates
- 1 bunch of parsley
- 2 tbsp honey
- 1 pinch of garlic powder
- 1 pinch(s) curry powder
- 1 pinch(s) of salt and pepper
- 1 pinch of chili powder
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Pour 250 ml of boiling water over the couscous and salt, cover, and let it swell for about 3-5 minutes. Fluff the couscous with a fork. Add a little butter, if desired. Bring the red lentils to a boil in a pot of water and simmer for about 10 minutes. Drain the excess water and add to the couscous. Thinly slice the zucchini and fry briefly. Grate the carrots, halve or quarter the dates depending on their size, and chop the parsley. Mix everything together and season with honey, garlic, curry, salt, pepper, and chili. Sweeten the salad with more honey to taste. It tastes good hot or cold and is a different kind of couscous salad than tabbouleh. A delicious mint yogurt dip would also go well with it.
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