Moroccan Couscous Salad
Serves: 8
Prep time: 15 minutes
Cook time: 10 minutes
1 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 cups quick-cooking couscous
- 2 cups boiling water
- 1 cup orange juice
- ½ cup raisins
- 2 teaspoons cumin seeds
- 6 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground ginger
- 2 carrots, grated
- 1 red onion, finely diced
- 1 red capsicum, finely diced
- 2 x 400g can chickpeas, rinsed and drained
- 4 tablespoons flat leaf parsley, roughly chopped
Method:
- ADD the couscous and raisins to a medium bowl and pour over boiling water.
- STIR through the orange juice and cumin seeds and quickly cover bowl with a plate or lid. Set aside to steam.
- PLACE the oil, lemon juice, garlic and spices in a small jar and shake well. Set dressing aside.
- FLUFF the couscous with a fork to separate the grains then stir through the carrot, capsicum, onion and chickpeas.
- POUR the dressing over top and toss to combine.
What's Great About It:
This is a wonderfully easy and delicious salad to prepare. The combination of sweetness and spice with fresh, crunchy vegetables give this salad a signature Mediterranean taste. Try adding some cubed chicken breast or chicken kebabs to bulk out the meal.
