Couscous and Coriander Salad

1. pour couscous into a colander lined with a cheesecloth and run cold water over it, drain well and pour into a large baking dish 2. mix orange juice, olive oil and chopped coriander greens and season vigorously with salt and freshly ground pepper to taste 3. pour sauce over grains and stir well 4. pour boiling water over them and stir the swelling grains occasionally. When they have doubled in size, stir more frequently.

5. couscous on a large serving plate form.

6. remove peel from oranges and slice 7. slice cucumber thinly and spread evenly with oranges on couscous 8. place tomatoes, quartered eggs, anchovies and olives on top of couscous 9. sprinkle with pine nuts, cover and refrigerate 10. For the sauce, mix garlic, orange juice, yogurt, oil, chopped cilantro greens and ground cilantro and season vigorously with salt and freshly ground pepper to taste 11. Before serving, garnish the leafy salad with fresh cilantro leaves. Offer the sauce separately.

For six to eight people

Tip: Use plain or light yogurt as needed!

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