200 ml chicken stock heat and pour over 200 g couscous.
Let the couscous soak in a covered pan for 15 minutes, until the couscous has absorbed all the liquid. Then mix the couscous with the following ingredients:
2 tbsp. pine nuts
sautéed in a pan without using any grease
1 clove of garlic
peeled and grated
1/2 stalk of leek
cut into fine strips, sauté in a pan with
2 tbsp. olive oil.
Season with salt and pepper and put aside.
2 sprigs fresh mint and 2 sprigs fresh parsley finely cut into strips.
70 g grapes, pitten and 8 cherry tomatoes, washed and quartered, 1/2 oak leaf salad, 1/2 bundle
arugula salad mix with the couscous and season with 6 tbsp. Mint Seasoning Oil, 6 tbsp. Balsamic Vinegar T and some chili powder.
serves 4
