Couscous with kaki fruit, goat cheese and harissa

Name: couscous with kaki fruit, goat cheese and harissa
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 250 g couscous; 250 ml boiling water; 2 sweet pointed pepper; 1 small red onion; 2 kaki fruit firm; 120 g goat cheese 55; 80 g unsalted roasted almonds; 20 g fresh parsley; 1 lemon cleaned up; 2 el mild harissa; 4 el extra virgin olive oil

Salad with couscous, goat cheese, almonds, kaki fruit and harissa.

Ingredients

Directions

Put the couscous in a large bowl. Pour the water over it. Stir through and leave for at least 10 minutes.
Meanwhile, halve the peppers along the length and remove the seed lists.
Cut the flesh into thin strips. Cut the red onion into thin half rings.
Cut the kaki fruit into cubes of 1 x 1 cm (brunoise). Crumble the goat's cheese and roughly chop the almonds. Slice the parsley.
Grate the yellow skin of the lemon. Squeeze out half of the fruit and cut the rest into pieces.
Beat a dressing of the harissa, oil and lemon juice to taste and mix through the couscous.
Spoon the vegetables, pineapples, parsley and 2/3 of the goat's cheese and 2/3 of the almonds through the couscous. Season with pepper and salt.
Garnish with the rest of the goat's cheese and almonds. Serve with the lemon slices.