Crab Tails with Couscous Oriental

Preheat the oven to 180 °C top/bottom heat (convection oven 160 °C , gas mark 3). Spread the pine nuts evenly on a baking tray and roast in the oven for approx. 8 min.

Remove the shell from the crab tails and remove the intestines. Remove the garlic from the skin and chop it finely or press it through a garlic press. Remove the peel from the ginger root and grate it. Grate the zest from the lime and squeeze out the juice.

Stir a marinade from a chopped garlic clove, soy sauce, 1 pinch of grated ginger, honey, 1 pinch of curry powder and a squeeze of lime juice and season with salt. Add the peeled crab tails and marinate in the refrigerator for 30 minutes.

Peel and chop the onion. Dip the bell bell pepper briefly in boiling water, remove the skin and finely dice the flesh. Halve the dates, remove the seeds and also finely dice the flesh. Rinse and peel the cucumber and cut in half. Remove the seeds and finely dice the cucumber flesh. Halve cherry tomatoes, remove seeds and dice tomato flesh including skin. Chop the olives. Sprinkle saffron threads with 1 tsp hot water.

In 2 tbsp hot olive oil, sauté onion and one chopped garlic clove until translucent. Add diced bell bell pepper and dates. Sprinkle with 1 pinch of curry powder and pour over the soaked saffron threads. Fold in well and sauté gently for about 1 min. Add the chicken soup

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