Couscous Salad

It goes well with a red wine or a rosé.

Preparation time approx. half an hour

Preparation You'll need: Two large bowls (one with lid) A small pot
Ingredients (as side dish) If you want to serve this as a full meal, double the ingredients 175 g couscous 1 tsp salt (for the cooking water) 1 medium tomatoe 1/2 spring onion (complete) 1/4-1/3 cucumber 1/2 pointed pepper (e.g. Sweet Palermo) 2-3 stalks of parsley Some mint 2-3 Tbsp each plain and good olive oil 2-3 EL pomegranate syrup 1/2 lime 1 TL paprika 1/2 EL tomato paste 1/2 EL Harissa
Preparation Put 175 g couscous in a large coverable bowl. Bring 125 mL water to the boil, add 1/2 tsp. salt and stir. Now pour enough water over the couscous so that everything is nice and wet, but not floating. Cover the bowl and leave to stand for at least 15 minutes. In the meantime... Chop 1 medium tomato, 1 whole spring onion (only about half is needed, but of everything, mixed), 1/4-1/3 cucumber (peeled) and 1/2 pointed pepper into relatively small pieces (about the size of a hazelnut). Roughly chop the leaves of 2-3 stalks of parsley and some mint. Put everything together on the side for a short time. Put 2-3 Tbsp. plain olive oil in the small pan and heat it. Add: 1/2 Tbsp each tomato paste and harissa, 1 tsp paprika powder. Mix well and fry for 2-3 minutes. Juice half a lime and pour the juice into a little bowl. After 2-3 minutes, remove from the heat, add half of the lime juice and mix well again. Loosen the couscous with a fork and then add the paste. Mix well and leave to stand for 5 minutes. Finally, carefully fold the vegetables into the couscous. Cover and put to one side until you are ready to eat. Important when serving: The salad should then be refined by everyone at the table according to taste with these ingredients: Remainder of lime juice, pomegranate syrup and good olive oil. Simply put it on the table for self-service.