Couscous-Taboulé
very easy
50 mins
50 mins
Ingredients
- 200 g Couscous(100 % durum wheat semolina)
- 7-10 Tbsp Salt
- 80 g Almond kernels with skin
- 125 g large, loose, dried dates
- 1 big yellow pepper
- 2–3 Spring onions
- 2 collar (approx. 125 g) flat leaf parsley
- 12 Stem(s) fresh mint
- 1 Garlic clove
- 8 TABLESPOONS Lemon juice
- 7-10 Tbsp Pepper
- 8 TABLESPOONS Olive oil
- 4 (approx. 700 g) Pike-perch fillets
- 2-3 TABLESPOONS Flour
- 30–40 g clarified butter
- 7-10 Tbsp Mint and lemons
Directions
- 1
Prepare the couscous according to the package instructions with lightly salted boiling water and let it cool down. Coarsely chop the almonds, roast them in a pan without fat, take them out immediately and let them cool down
- 2
Stone dates and cut into cubes. Clean, wash and drain the peppers and spring onions. Dice the bell peppers finely, cut the spring onions into thin rings. Wash parsley and mint, shake dry and cut the leaves into fine strips
- 3
Peel and finely chop the garlic. Mix lemon juice, garlic, approx. 3/4 tsp salt and pepper. Embezzle oil. Mix vinaigrette, couscous, vegetables, herbs, dates and almonds well. Season to taste with salt and pepper and leave to stand for about 30 minutes.
- 4
Wash the pike-perch fillet and dab dry. Cut the fillets into 2 pieces each and scratch the skin. Put the flour on a plate, put the skin side of the fillets in flour and tap. Heat clarified butter in portions in a large pan and fry the fillets in 2 portions first on the skin side for 2-3 minutes until crispy. Salt and turn the fillets and fry them for about 1 minute. Arrange the couscous taboulé with the pike-perch fillets on plates. Garnish with mint and lemon wedges
- 5
Waiting time approx. 15 minutes
Nutrition Facts
810 kcal
65 g
40 g
46 g
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