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


200 g couscous
½ tsp salt
5 dl water, boiling

To assemble

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

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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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