Couscous with persimmons and dried fruits

Persimmon, the mythical orange fruit, which nourishes our souls in autumn and winter. Originally from China, the persimmon tree also does very well in Portugal, where it is mainly cultivated in Algarve. Very sweet by nature, persimmon is an excellent dessert in itself, but it fits perfectly in savory dishes as well.

I share with you a simple and delicious recipe so that you can introduce this sublime fruit more frequently in your diet.

Ingredients:

150 gr (5.3 oz) couscous

150 ml (5.1 fl oz) hot water

salt and black pepper to taste

8 dried apricots

5 small hard persimmons

80 gr (2.8 oz) nuts

40 gr (1.4 oz) laminated almond

1 Tbsp sesame seeds

3 Tbsp olive oil + 1 drizzle of olive oil

1/2 Tbsp plum vinegar

1/4 tsp ground cumin

1/2 tsp cinnamon

Instructions:

- In a large bowl, put the couscous. Add a pinch of salt and black pepper, a drizzle of olive oil and then add the hot water. Cover the bowl with a lid or cloth and let the couscous rest for 5 minutes, until all the water has been absorbed. Then, using a fork, loosen the couscous.

- Cut the dried apricots into small pieces and add them to the bowl with couscous.

- Wash the persimmons well, peel them, cut them into small pieces and transfer them to the bowl with couscous.

- Coarsely chop the walnuts.

- Add the walnuts, almonds and sesame seeds to a non-stick skillet and toast them over medium heat until golden. Then add the dried fruits to the bowl with couscous. Mix everything very well, but smoothly.

- In a glass, place 3 tablespoons of olive oil, the plum vinegar, cumin and cinnamon. Mix everything gently so that the sauce is evenly distributed.

Enjoy! :)