Can you make this couscous salad in advance?

Yes, you can make this couscous salad in advance and store it in the refrigerator. Take the salad out of the fridge about an hour before serving so it can come to room temperature.

What dishes can you combine this couscous salad with?

This couscous salad is delicious as a side dish with grilled meat or fish, but can also be eaten as a main dish with, for example, falafel or fried halloumi.

Can I serve couscous salad as a main dish?

Yes, couscous salad can be a complete meal, especially if you add proteins like chicken, chickpeas, or feta.

How long can you store couscous salad?

Couscous salad can be stored in the refrigerator for up to 2-3 days.

Couscous salad

Name: Couscous salad
Cook time: 20 min
Total time: 20 min
Yield: 4P
Ingredients: Seeds from 1 pomegranate; 2 cubes of vegetable broth; 250 g Mhamsa, hand-rolled couscous; Juice of 2 limes; 6 tbsp Olive oil; 2 bell peppers; 1 bunch of spring onions; 2 handfuls of roasted cashews; 0.5 bunch of mint; 2 tsp paprika powder; 1 tsp fennel seeds; 1 tsp cumin; 1 tsp salt; 1 tsp coriander powder; Pinch of cinnamon; Pinch of cayenne pepper; A few basil leaves

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20min

•

Easy

A couscous salad is always a hit with both young and old! It goes well with a BBQ or picnic and tastes even better the next day.

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Ingredients

What do you need?

Quantity: 4P

Seeds from 1 pomegranate
2 cubes of vegetable broth
250 g Mhamsa, hand-rolled couscous
Juice of 2 limes
6 tbsp Olive oil
2 bell peppers
1 bunch of spring onions
2 handfuls of roasted cashews
0.5 bunch of mint
2 tsp paprika powder
1 tsp fennel seeds
1 tsp cumin
1 tsp salt
1 tsp coriander powder
Pinch of cinnamon
Pinch of cayenne pepper
A few basil leaves

Preparation method

How do you make this?

Let the hand-rolled couscous cook in the broth for about 4-5 minutes. Drain under cold running water. Set aside.

Wash the bell peppers, remove the seeds, and cut into small cubes.

Chop the spring onions and mint finely, and crush the fennel seeds into powder.

Mix all the spices with the olive oil and combine with the couscous.

Also add the finely chopped herbs and vegetables and the coarsely chopped nuts. Mix in the pomegranate seeds, refresh with lime juice, and season with pepper and salt.

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