Warm couscous salad with goat cheese

AUTHOR
Sheila Zhang
DIFFICULTY
very easy
RATING
5 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 1 little box (0.1 g) Saffron threads
  • 7-10 Tbsp ground cumin, cinnamon
  • 7-10 Tbsp Cayenne pepper, salt, pepper
  • 7-10 Tbsp Sugar
  • 250 g Couscous (instant)
  • 75 g Walnut kernels
  • 8 Stem(s) Mint
  • 7-10 Tbsp Juice of 2 lemons
  • 6 TABLESPOONS Olive oil
  • 1 package (120 g) dried cherries
  • 150 g Fresh goat cheese

Directions

  1. 1

    1⁄4 l water, saffron threads and each 1⁄2 TL cumin, cinnamon, cayenne pepper and salt in a pot. Remove from the stove. Stir in couscous and let it swell covered for about 5 minutes.

  2. 2

    In the meantime, roughly chop the walnuts and roast them in a pan without fat, remove them. Wash the mint, shake dry and pluck the leaves from the stalks.

  3. 3

    Loosen the couscous with a fork and pour into a bowl. Stir in lemon juice and oil. Fold in cherries and mint leaves. Season couscous again with salt, pepper and sugar. Crumble the goat cheese over it.

Nutrition Facts

KCAL
680 kcal
CARBS
65 g
FATS
39 g
PROTEINS
13 g