Ingredients

2-3 cups filtered water
2 teaspoons dried mint
a pinch of powdered cloves (or 1-2 whole cloves)
a pinch of powdered star anise (or 1 whole star anise)
200 g whole grain cous cous (I used whole spelt cous cous)
Himalayan salt, just enought o taste
2 tablespoons raw sesame oil
2-3 handfuls of raisins, soaked in filtered water for 10 minutes then drained and pat dried
3-4 chopped medjol dates, stones removed
2 handfuls of pistachios, peeled
2 handfuls of almonds, peeled
1 teaspoon cinnamon powder
a pinch of chilli powder
seeds from 1 pomegranate
fresh mint leaves, to taste

Makes 2 servings.

Directions

First, make the spicy mint tea. Bring the water to a boil, add the mint, cloves and star anise, stir, remove from the heat and let everything infuse for about 1 minute. Filter and set aside.

Place the cous cous in a salad bowl (preferably large and low) and pour some of the mint tea over it (just enough to cover the cous cous). Cover with a lid and let the cous cous ‘cook’ for 1 to 2 minutes. Check doneness and add some more tea (which should be still very hot) if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the salt and sesame oil and toss. Add the raisins, dates, pistachios, almonds, cinnamon, chilli and pomegranate seeds and toss again. Sprinkle with some fresh mint leaves. Serve at room temperature.

Makes 2 servings.

Ingredients: 

200 g corn cous cous (GMO-free)

2-3 handfuls sprouts (for this recipe I used leek and sango sprouts)

6-7 radishes, sliced 

2 handfuls stoned, chopped green olives 

1-2 cucumbers, cut into bits

juice of 1 lemon

4-5 tablespoons extra virgin olive oil (and 1-2 tablespoons extra for toasting the cous cous)

1 pinch Himalayan salt

fresh chopped parsley, to taste 

Directions:

Bring some mineral or filtered water to a boil (2-3 cups should be enough). Sautè the cous cous in a pan with 1-2 tablespoons extra virgin olive oil for around 1 minute. Remove it from heat and place it in a salad bowl. Pour over enough boiling water to cover the cous cous. Cover with a lid and let ‘cook’ for 1 to 2 minutes. Check doneness and add some more boiling water if necessary, pouring it little by little. When the cous cous is ready (it should be al dente) fluff with a fork, add the lemon juice, olive oil and salt and toss. Add the sprouts, radishes, cucumber, olives and parsley and toss again. Sprinkle with some more fresh parsley if desired. Serve rather cool.