Low Budget/ Mains/ Salads


The year 2017 is just coming to an end. Like every year, I kind of feel astonished how fast the year has just passed by. Time flies – that’s so true. Looking back on 2017, I am more than grateful for all the exciting moments I experienced and the people I met. I am so grateful to have the chance to live my life to the fullest. 2017 was packed with lots of joyful moments, some challenges and great opportunities. Especially, I will remember the awesome time I had during my semester abroad in beautiful Norway. Food, of course, played a huge role in 2017. Even though I only rarely published new recipes on the blog this year, I prepared hundreds of delicious meals and tested some new ingredients and combinations. Thus, I want to share one more amazing recipe from 2017 with you: A fennel-carrot salad with couscous.

Warm winter salad with fennel, carrots, chickpeas and couscous.

Warm winter salad with fennel, carrots, chickpeas and couscous.

Fennel is definitely a typical winter vegetable for me and I prefer to mix it with other veggies. This time, I prepared a quick and easy salad. It just took a few minutes to stir-fry the garlic and onions as well as the fennel and carrots. Couscous is always my go-to-food if I need a filling lunch or dinner because you can add it to all kind of veggies. Finally, I pimped my salad with some pomegranate seeds and walnuts.

Very nutritious and healthy lunch option.

Very nutritious and healthy lunch option.


Print Recipe
Serves: 2-3 Cooking Time: 15 minutes


  • 1 Garlic clove
  • 1 Red onion
  • 3 Carrots
  • 250g Chickpeas
  • 150g Couscous
  • 100g Red lentils
  • 1 Fennel bulb
  • 3 Tbs Pomegranate seeds
  • 3 Tbs Walnuts
  • 200g Vegetable broth
  • Salt
  • Pepper
  • Olive Oil



Cut the garlic into small pieces as well as the red onion. Stir-fry both vegetables in a pan with some olive oil.


Heat up some water and pour it over the couscous in a separate bowl according to the package instructions. The couscous has then to soak up the water for about 5 minutes.


In the meantime, you cook the red lentils with the vegetable broth for about 10 minutes.


Wash the fennel bulb and cut it into slices. Cut the carrots into small carrot sticks. Add both veggies and the chickpeas to the garlic and onions mixture and keep stir-frying everything.


If the red lentils are soft, you also add them to the veggie stir-fry as well as the couscous.


Add the pomegranate seeds and walnuts. Finally, season your salad with salt and pepper.

Have you ever tried a fennel salad?

Have you ever tried a fennel salad?

I am more than exciting what 2018 will bring. For sure, I will travel and discover new places, meet new people and see where life will take me.

Wish you all the best for 2018! See you next year 🙂

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