Into the kitchen, ready, set, go: Couscous with tomatoes, harissa, dates and flat leaf parsley
Following on from our light and crunchy winter salad in January, it’s time for us to treat you to a vegetarian dish. Our friends at FOODBOOM have now come up with a fruity and tasty couscous recipe.
Couscous with Tomatoes, Harissa, Dates and Flat Leaf Parsley:
Ingredients for 4 people:
200 g couscous
1 organic lime
1 tbs harissa
2 tbs olive oil
6 sun-dried tomatoes (in oil)
150 g cherry tomatoes
8 dates (stoned)
½ yellow pepper
½ bunch of parsley
Utensils: Board, knife, kettle
- 1. Bring 200 ml of water to the boil. Pour the boiling water over the couscous. Cut the lime in half and squeeze out the juice. Season the couscous to taste with lime juice, salt, harissa, pepper and olive oil. Then leave it to swell up for about 5 minutes, before breaking it up with a fork. Dice the sun-dried tomatoes. Wash the cherry tomatoes and cut them in half.
- 2. Finely chop the dates. Peel the shallots and finely chop them. Wash the pepper, remove the seeds and finely chop. Wash the parsley, shake it dry and chop the leaves. Mix all the prepared ingredients with the couscous and season to taste with salt and pepper.
Prep time: approx. 10 minutes
Tip: Orange yoghurt makes a great accompaniment.