For the pear couscous with pomegranate, caramelize 3 tablespoons of brown sugar in a pan. Add lemon juice, as well as apple juice, cinnamon and the vanilla.
Scatter the couscous in a bowl and pour the apple juice and lemon juice mixture over it. Cover and let rest for about 20 minutes.
Melt 2 tablespoons butter in a skillet, add 3 tablespoons brown sugar and caramelize, add couscous and cook briefly until lightly browned, tossing several times. Add the hazelnuts.
Caramelize 1 tablespoon of sugar in a pan, melt the butter in it, slice the pears finely and toss them in it, then deglaze with the orange juice and season with cinnamon.
Bring the grenadine syrup and the pomegranate seeds to the boil briefly. Spread the couscous on the plates and drizzle loosely with the pomegranate seed mixture.
Top the pear couscous with pomegranate additionally with the pear slices and cinnamon sticks and serve.
Preparation Tip:
The pear couscous with pomegranate can be varied at will. With different nuts, other fruits and spices, a versatile dish for every day.
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