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Oriental couscous salad {advertising}

Great vegetarian salad.
Menüfolge Main Course, Salad, Side Dish
Länder & Regionen Oriental
Zubereitungszeit 25 Minuten
Kochzeit 30 Minuten
Gesamtzeit 1 Stunde 25 Minuten
Portionen 2 Portions


  • 75 g Lentils
  • 100 g Couscous
  • 200 ml Water
  • 1 Pcs. Tomato
  • 1/2 Pcs. Cucumber
  • 1 Pcs. Onion - small
  • 4 Tbsp. olive oil
  • 1 1/2 Tsp. Cumin - ground
  • 1 Pcs. Lemon
  • 1 Tbsp. Tahini
  • 1 Pcs. Pomegranate
  • 2 Stalks Parsley
  • 2 Stalks Mint
  • Salt
  • Pepper


  1. Cooke the lentils in boiling salt water. Drain and rinse cold.
  2. Add the couscous and the water in a bowl and let them soak.
  3. Cut the tomato into quarters, remove the seeds. Peel the cucumber, the length into quarters and remove the seeds also. Cut tomato and cucumber in cubes.
  4. Peel the onion and chop finely. Heat oil in a pan and fry the onions.
  5. Add the cumin and roast. Remove the pan from the heat.
  6. Cut the lemon in half and squeeze out the juice. Add lemon juice and tahini into the pan and stir everything.
  7. Cut the pomegranate in half and knock the seeds out. Wash parsley and mint, shake dry and pluck the leaves from the stems. Cut the leaves into fine strips.
  8. Put everything in a bowl and mix. Season with salt and pepper.