Israeli couscous salad with fennel, pomegranate and hazelnuts

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You can make this couscous salad from  Renée Kemps with Israeli couscous, fresh fennel, pomegranate seeds and hazelnuts. A feast for the eyes and super tasty. Also nice to serve during a party. 

For 4 persons:

  • 300 grams Israeli couscous*
  • 1 liter of water
  • 2 fennels
  • 1 large white onion
  • 2 tablespoons olive oil
  • 4 tablespoons white wine vinegar
  • 3 tablespoons honey
  • juice of 1 lemon
  • Salt and pepper
  • Chili flakes
  • 200 grams of pomegranate seeds
  • 50 grams hazelnuts, roasted

*Israeli couscous is also known as pearl couscous and is available at some supermarkets and Middle Eastern specialty stores. 

Peel a pomegranate beforehand. No idea how? Watch the video below in which Culy’s Liselotte shows you step by step.

Cook the couscous in the water until al dente. Cut the fennel and onion into thin slices and fry them in a frying pan with a tablespoon of oil for five minutes. Add two tablespoons of vinegar and one tablespoon of honey. Let it soften.

Mix the rest of the oil, vinegar and honey. Add the lemon juice, salt, pepper and chili flakes.

Mix all ingredients together and finish with the green of the fennel and a wedge of lemon. Enjoy your dinner!


Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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