FETO salad Marrakech
FETO salad Marrakech
With exotic spices
Preparation
Blot the FETO dry with paper towels and cut it into cubes. Heat 2 tbsp olive oil in a pan at moderate heat, and gently fry the FETO cubes until crisp. Season with salt to taste.
Put the couscous in a bowl and stir in the raz el-hanout, turmeric and salt. Prepare the peppermint tea, allow to steep and pour it over the couscous while still hot. Stir occasionally with a spoon until the liquid has been absorbed. Grate the carrot and add to the couscous with the chopped herbs. Adjust the seasonings with salt, pepper, chili powder and 2 tbsp. olive oil. Fold in the FETO.
Cut the pomegranate in half, and using a spoon, tap the halves of the fruit over a bowl to remove the seeds. Blend the yogurt with salt, pepper, 2 tbsp. olive oil and mint. Sprinkle the greens and pomegranate over the couscous and serve with the yogurt dressing.
Ingredients
| serves 3 | |
|---|---|
| 200 g | Taifun FETO Herb |
| 6 tbsp. | olive oil |
| 125 g | couscous |
| 1/2 tsp. | raz el-hanout spice blend |
| 1 tsp. | turmeric |
| 250 ml | peppermint tea (from fresh leaves or tea bag) |
| 1 | small carrot, grated |
| 3 tbsp. | herbs, such as flat-leaf parsley, mint or cilantro, coarsely chopped |
| 1 pinch | of chili powder |
| 1 | small pomegranate |
| 100 g | soy yogurt |
| 2 tbsp. | fresh mint |
| 50 g | mixed greens or lettuce leaves |
| Salt & pepper |
