Spiced cous cous with dried fruits, pomegranate and mint

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 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

Preparation

• 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.

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