for 4 person

Chicory

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

Couscous

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

How it's done

Chicory

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.

Couscous

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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