Couscous is rough grounded durum wheat and originates from North Africa. Because couscous was always being prepared in a keskes, the dish became known as kuskus. The cooking pot was called keskes because it has the form of two cups. The word cup in Arabic is ‘kes’ and so two cups are called ‘keskes’.
- Couscous 1250 g
- Feta cheese 1250 g
- Pickles 833,3 g
- Red bellpeppers 1250 g
- Black olives 625 g
- Fresh coriand 125 g
- Pine nuts or walnuts 625 g
- Apricot 833.3 g
- Scallions 416,6 g
- Vinaigrette (olive oil, vinegar, mustard, salt, pepper) with extra ginger syrup
- Kettle or pot
- Bowl 2x
- Cutting board
- Frying pan
- Cook the water.
- Let the couscous macerate in a bowl with the hot water. The couscous should stay grainy.
- Cut the feta cheese and the pickles in cubes, the bell peppers, nuts and apricots in pieces, the olives in slices and the scallions in little rings.
- Macerate the apricot pieces in a bowl of water.
- Mix the vinaigrette ingredients together.
- Mix all the ingredients together except the nuts.
- Roast the nut pieces in a frying pan and add them to the salad.