North African couscous salad

20-25 servings

Couscous salad gets its beautiful colour from turmeric which is also a real health bomb, while fruits and herbs bring freshness to the taste.

prep time 30 min


  • 1,5 kg Pulled Oats® Nude
  • 3/4 dl sesame oil (or other oil)
  • 1 liter vegetable stock
  • 1 kg couscous
  • 3 tbsp turmeric
  • 5 tbsp paprika powder
  • 3/4 dl honey
  • 1 dl olive oil (half for frying)
  • 3 tbsp Ras Al Hanout
  • 3 tbsp garam masala
  • 1 kg onion
  • 400 g dates
  • 400 g apricots
  • 1 kg chickpeas
  • 250 g kale (chopped)
  • 100 g mint (chopped)
  • 100 g coriander (chopped)
  • 1 kg pomegranate (deseeded)


  1. Bring the couscous water to a boil. Add the stock cube, turmeric, paprika powder and honey and stir. Add couscous and olive oil. Remove from the heat, mix well and cover for 5-7 minutes.
  2. Mix 3/4 dl sesame oil (or other oil) with the Pulled Oats®. Roast in the oven for 7-8 min at 170°C. Put some olive oil into a frying pan. Add the diced onion, garam masala and Ras El Hanout. Finally add the Pulled Oats®.
  3. Chop the dates, apricots, kale and herbs.
  4. Mix the Pulled Oats® mixture, dates, apricots, chickpeas, kale, herbs and deseeded pomegranate together.
  5. Serve with tzatziki and flat bread.