For the cous-cous, remove the peel from the fruit and cut into pieces the size of sugar cubes. Cut the citrus fruit into fillets. Gently warm the juice from the fruit with the fruit pieces and add the Raz el Hanout. Put the warmed fruit salad on the side and mix in the cous-cous so that there is still a thin layer of the juice floating on top. Allow the cous-cous to swell for about 5 minutes. Season the finished leaf salad with salt, sugar and peanut oil.
Tip: Fresh coriander gives the whole dish that certain something.
Remove the shell and intestines from the crab tails and rinse them. For the batter, simply mix the ingredients and season well. Pull the crayfish tails through the batter and roast them in a lot of oil until golden brown. Then arrange on the cous-cous.
===== Right bon appétit! K a r Liter – H e i n z — “There is no path to happiness. Happiness is the way.” Buddha From
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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