Couscous with Dried Fruits

Preparation

• 1
  Preheat the oven to 160 °C. Spread pine nuts and pistachios in a single layer on a baking sheet and roast in the oven for about 12 minutes. Then let them cool in a bowl.
• 2
  Roast the almond flakes in the same way for about 8 minutes until golden brown and let them cool as well.
• 3
  Heat a pan over medium heat and toast the shredded coconut in it without fat, stirring constantly, until golden yellow. Transfer to a bowl to cool.
• 4
  Place the couscous in a large bowl.
• 5
  Bring 600 ml of water to a boil along with the star anise, cinnamon stick, and 1 tbsp of salt. Once the water is bubbling, pour it over the couscous. Add 2 tbsp of olive oil, stir thoroughly, and cover with a lid or plate. Let stand until the water is completely absorbed and the couscous is soft. Remove the star anise and cinnamon stick.
• 6
  Halve the pomegranate and tap out the seeds with a spoon. Remove white membranes. Finely dice the apricots, coarsely chop the pistachios. Mix pine nuts, pistachios, almond flakes, dried fruits, shredded coconut, chopped herbs, pomegranate seeds, and lemon zest and juice into the couscous. Stir in the remaining olive oil, season with salt and pepper, and mix everything well.
• 7
  Tip: Only grate the yellow part of the lemon peel, as the white part tastes bitter. Instead of raisins, you can also use dried cranberries.