Oriental couscous salad

Name: Oriental couscous salad
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 12 TABLESPOONS Olive oil; 3 TSP Vegetable broth; 750 g Couscous (coarse durum wheat semolina); 500 g green beans; 750 g Carrots; 1 large bunch of spring onions; 7-10 Tbsp salt and pepper; 7-10 Tbsp ground cinnamon or coriander; 1 TABLESPOON ground cumin; 600 ml Orange juice; 200 g dried dates; 150–200 g Almond kernels; 200 g Breakfast bacon in thin slices

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

12 TABLESPOONS Olive oil
3 TSP Vegetable broth
750 g Couscous (coarse durum wheat semolina)
500 g green beans
750 g Carrots
1 large bunch of spring onions
7-10 Tbsp salt and pepper
7-10 Tbsp ground cinnamon or coriander
1 TABLESPOON ground cumin
600 ml Orange juice
200 g dried dates
150–200 g Almond kernels
200 g Breakfast bacon in thin slices

Directions

1
Bring 3/4 l water to the boil. Stir in 6 tablespoons of oil, stock and couscous. Remove the pot from the heat and allow to swell for approx. 3 minutes (or see package instructions). Loosen the couscous with a fork and let it cool down.
2
Clean or peel and wash the beans, carrots and spring onions. Cut carrots in half lengthwise. Beans and carrots in pieces, cut spring onions finely.
3
Steam the beans in a little boiling salted water, covered, for 10-12 minutes. Sauté carrots in 2 tbsp. hot oil. Season with cinnamon, cumin, salt and pepper. Add orange juice, bring to the boil and simmer for 6-8 minutes.
4
Quench beans cold. Let everything cool down.
5
Cut dates into small pieces. Roughly chop the almonds. Cut the bacon slices in three and fry them crisply in a pan without fat. Roast the almonds briefly. Drain on kitchen paper. Sauté any spring onions briefly in the frying fat.
6
Mix the couscous with the prepared ingredients. Season to taste. Sprinkle with 4 tablespoons of oil and sprinkle with bacon-almond mixture.