Couscous salad with pumpkin

Ingredients

• 400 g couscous (whole grain; instant)
• Salt
• 500 g butternut squash
• 100 g almond kernels
• 10 dates
• 2 small dried chili peppers
• 10 g parsley (0.5 bunch)
• 1 tsp cinnamon powder
• 0.5 tsp allspice powder
• 0.5 lemon (juice)
• 2 tbsp Orange juice
• 5 tbsp olive oil

Instructions

1. 1.

   Cook couscous according to package instructions in salted water. Meanwhile peel and cut the squash into bite‑size pieces. Boil in salted water for 10–15 minutes until firm, then drain and let cool.

2. 2.

   Slice almonds lengthwise with a sharp knife into thin slivers. Cut dates into small pieces. Toast almonds in a dry pan until fragrant, then remove. Crush chilies in a mortar. Wash parsley, shake dry and chop.

3. 3.

   In a bowl combine couscous with almond slices, squash, chili, dates, parsley, cinnamon, allspice, lemon juice, orange juice and olive oil. Season with a pinch of salt and serve.