Winter couscous

Winter couscous

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 442 kcal
, Fat: 17 g
, Carbohydrate: 59 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp olive oil
350g red chicory, thinly sliced
1tsp maple syrup
¼tsp salt


200g couscous
½tsp salt
5dl water, boiling

To assemble

3tbsp white wine vinegar
2tbsp olive oil
½tsp salt
a little pepper
4 Medjool dates, pitted, cut into strips
1 pomegranate, seeds removed
60g almonds, coarsely chopped
1bunch flat-leaf parsley, finely chopped
1bunch peppermint, finely chopped
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How it's done


Heat the oil in a frying pan. Sauté the chicory for approx. 3 mins., add the maple syrup, season with salt and then set aside.


Mix the couscous and salt in a bowl, pour the water over the top, cover and leave to absorb for approx. 5 mins. Separate the couscous with a fork.

To assemble

Combine the vinegar and oil in a bowl, season. Add the chicory, couscous, dates, pomegranate seeds, almonds and herbs, mix.

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