Sweet and Fruity Couscous


Vegan couscous

This sweet, fresh and fruity couscous is a great lunchbox option. Perfect for vegan barbecues and works well as a side dish or served with roasted Mediterranean vegetables.

Prep time: 5 mins

Cooking time: 5 mins

Serves: 6


150 g couscous

125 ml cashew milk

1 tsp cinnamon

8 dates

6 dried figs

6 dried apricots

4 tbsp raisins

3 tbsp coarsely chopped almonds

3 tbsp grated almond

1 pomegranate

A couple of mint leaves

1 tbsp of orange blossom water


  • Put the couscous in a large bowl and immerse in boiling water.
  • Cover the bowl and let the couscous swell up.
  • If the water is completely absorbed after 3-4 mins, you can mash the couscous with a fork and let it cool.
  • Smother the couscous with the cashew milk and stir in the cinnamon.
  • Cut the dates, figs and apricots in pieces and mix with the raisins, almond, the orange blossom water and add everything to the couscous.
  • Cut the pomegranate in half and submerge it in water.
  • Loosen the seeds with your hands.
  • The seeds will sink to the bottom and the skin will float on the surface.
  • Remove the skin from the water and drain the water.
  • Add the seeds to the couscous.
  • Serve with a couple of leaves of mint.

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