Moroccan couscous with fresh herbs and pomegranate

Name: Moroccan couscous with fresh herbs and pomegranate
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 2 lime; 500 ml chicken broth from tablet; 50 g unsalted butter or margarine; 3 el liquid honey; 400 g couscous; 2 shallot; 30 g fresh parsley; 15 g fresh fresh mint; 15 g fresh coriander; 3 el traditional olive oil; 1 pomegranate

Moroccan couscous with lime, parsley, mint, coriander and pomegranate.

Ingredients

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Preheat the oven to 200 ºC.
Clean half of the lime, grate 2 tsp green skin and then squeeze out all the limes.
Bring the chicken stock with the lime zest, butter and honey to the boil.
Put the couscous in an oven dish, pour in the honey stock and let the couscous cook for 15-20 minutes.
Remove the couscous from the oven and let it cool down for a while.
Chop the shallot and finely chop the herbs. Cover the couscous with the lime juice, oil, shallot and herbs. Season with salt and pepper.
Halve the pomegranate, squeeze the halves over a bowl and remove the last seeds with a teaspoon, not the fleece.
Sprinkle the couscous salad with the pomegranate juice and sprinkle the pomegranate seeds over it.