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In Ayurveda, food should not only taste good, but also strengthen the health of body and mind. To achieve this , the Ayurvedic diet favors seasonal and regional foods, which we prepare in a digestible way according to their taste and properties. If we now take into account the individual constitutional types, it is perfect..

 

That may sound a little complicated, but it's not! Because we automatically get a lot of things right when we use high-quality foods and rely on our own instincts: this is also the case with the delicious couscous salad, which is an ideal summer dish that cools the hot summer pitta and at the same time ignites the sluggish digestive fire.

 

Oriental couscous

Preparation time approx. 20min
3-4 portions

 

Ingredients:

• 1 tbsp sesame oil
• ¼ tsp cumin seeds
• 1/8 tsp aniseed
• ½ tsp curry powder
• 50 g pumpkin (1/2 cup)
• 50 g cauliflower (1/2 cup)
• ½ red bell pepper
• 1 tomato
• 50 g couscous
• 200 ml water
• ¼ tsp tamarind
• 1 tsp soy sauce
• ½ tsp agave syrup
• ¼ tsp salt
• 1 MS nutmeg powder
• 2 tbsp fresh leaf parsley
• 2 tbsp fresh mint
• 2 tbsp pomegranate seeds

 

Preparation:

1. Wash, clean and dice the vegetables. Heat the water in a kettle.
2. Pour the sesame oil into the pan and heat. Add the spices and fry very briefly, then stir in the vegetables. Add the couscous and sauté for 1-2 minutes while stirring.
3. Pour in the hot water, stir and bring to the boil. Turn the heat down and simmer for approx. 5 minutes with the lid on the lowest heat.
4. Wash and finely chop the parsley and mint.
5. Add the tamarind, salt, agave syrup, soy sauce and nutmeg to the couscous. Finally, fold in the finely chopped parsley, mint and pomegranate seeds.

 

I hope you enjoy cooking this recipe!