Pearl couscous salad with cinnamon, date syrup, spinach (and white) asparagus

Recipe by Damaris Beems
0.0 from 0 votes




Cooking time


Total time



We could have left this salad on the menu forever. It’s happened twice a week, we just want a different menu every week. But it’s divinely delicious. Everything about it. The structure, the surprising spices, the sweetness, the crunch and the gift of the lightly caramelized asparagus. In one word: fantastic.


  • 250 gram pearl couscous

  • 2 red onions

  • 2 spring onions

  • 1 pomegranate

  • 8 medjouldadels

  • 2 fresh red peppers

  • 0,5 table spoon cinnamon and ground cumin (half a tablespoon each)

  • 5 table spoon date syrup

  • 7 table spoon olive oil

  • 30 gram margarine

  • salt and pepper

  • 10 Asparagus

  • 1 bouquet flat parsley

  • (outside the asparagus season I make this salad with fresh spinach)

Cooking time

  • Cook the pearl couscous according to the instructions on the package. Then drain them in a colander and rinse them with cold water until they are no longer warm. Let stand until you start using it again.
  • Finely chop the red onions and the lentui.
    Pit the dates and cut them into cubes.
    Knock the seeds out of the pomegranate.
    Finely chop or chop the parsley.
    Cut the red peppers into fine pieces.
  • Peel the asparagus and cook them briefly for 6 minutes and then let them sit for 20 minutes. Then check if they are done.
    Drain them and dry them one by one with a tea towel.
    Heat a pan and melt the margarine in it. Make sure it is well heated and then put in the asparagus one by one. Fry them alternately and then let them caramelize on medium heat. You can tell by the color.
  • In a small bowl, mix the olive oil with the spices and the salt and pepper. Then add the date syrup and whisk it in well with a small whisk or a fork.
  • Now add the onions, dates, red pepper, pomegranate to the pearl couscous. Pour in the dressing and stir well. Reserve a little parsley for garnish and add the rest to the salad.
    Spoon the salad onto a nice bowl and place the asparagus on top.

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