- 80gr cous cous
- 100gr dates
- 100gr wild roca
- 2 oranges
- 1 red sweet pepper
- 1 spring onion
- 10gr fresh mint
- 30gr roasted pine nuts
- 90 ml olive oil
- 30 ml freshly squeezed lemon juice
- salt, pepper
- Cook the cous cous according to the instructions of the packaging.
- Wash all vegetables and drain well. Clean the dates from the seeds,cut the onions and peppers, peel the orange and cut into segments.
- Mix all ingredients in a bowl and serve immediately.
Recipe by Petros Gavriel, member of CCA