Oriental couscous salad

Name: Oriental couscous salad
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 3 TSP Vegetable broth (instant); 750 g Couscous (coarse durum wheat semolina); 1 TABLESPOON Coriander and cumin seeds; 500 g green beans (fresh or frozen); 7-10 Tbsp salt, pepper; 750 g Carrots; 6 TABLESPOONS good olive oil; 600 ml Orange juice; 1 collar Spring onions; 200 g dried dates; 7-10 Tbsp (without stone); 150 g Almonds (without skin); 200 g Breakfast bacon (Bacon)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

Nobody can get enough of this salad! Whether as a party salad or even as a complete meal, the oriental ingredients will transport you to 1001 nights.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

3 TSP Vegetable broth (instant)
750 g Couscous (coarse durum wheat semolina)
1 TABLESPOON Coriander and cumin seeds
500 g green beans (fresh or frozen)
7-10 Tbsp salt, pepper
750 g Carrots
6 TABLESPOONS good olive oil
600 ml Orange juice
1 collar Spring onions
200 g dried dates
7-10 Tbsp (without stone)
150 g Almonds (without skin)
200 g Breakfast bacon (Bacon)

Directions

1
B3⁄4 Boil up l water with broth. Remove the pot from the heat, stir in the couscous and let it swell for about 4 minutes. Loosen up with a fork. Crush coriander and cumin finely in a mortar.
2
Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 10 minutes. Peel, wash and cut carrots into small pieces. Heat 2 tablespoons of oil in a frying pan and fry the carrots.
3
Add the crushed spices and roast briefly. Season with salt and pepper. Add orange juice and simmer for 6-8 minutes. Drain the beans, rinse with cold water and let them cool down.
4
Clean and wash spring onions and cut into fine rings. Cut dates into small pieces. Chop the almonds coarsely. Cut bacon slices into thirds and fry them crisply in a pan without fat. Add the almonds and fry briefly. Let both drip off on kitchen paper.
5
Mix the couscous with the carrots and juice, green beans, spring onions, dates and 4 tablespoons of oil. Season to taste with salt and pepper. Sprinkle with bacon and almonds.