Serves: 4
Moroccan Couscous Salad
Ingredients:
• 1 cup couscous
• 1 cup boiling water
• ½ small red onion, finely chopped
• 1 carrot, grated
• ½ cup raisins
• ½ cup pumpkin seeds or chopped roasted almonds
Dressing:
• Juice of one lemon
• 2 tablespoons olive oil
• 1 teaspoon Ras El Hanout Spice
• salt and pepper to taste
• 1 cup chopped herbs (coriander, mint, parsley or a combination)
• 1 cup couscous
• 1 cup boiling water
• ½ small red onion, finely chopped
• 1 carrot, grated
• ½ cup raisins
• ½ cup pumpkin seeds or chopped roasted almonds
Dressing:
• Juice of one lemon
• 2 tablespoons olive oil
• 1 teaspoon Ras El Hanout Spice
• salt and pepper to taste
• 1 cup chopped herbs (coriander, mint, parsley or a combination)
Instructions:
1. Place couscous in a heatproof bowl and pour over boiling water.
2. Cover and rest for five minutes.
3. Immediately fluff with a fork, put aside to cool completely.
4. Add onion, raisins and pumpkin seeds.
5. Combine dressing ingredients and fold through the couscous.
6. Toss with herbs just before serving.
1. Place couscous in a heatproof bowl and pour over boiling water.
2. Cover and rest for five minutes.
3. Immediately fluff with a fork, put aside to cool completely.
4. Add onion, raisins and pumpkin seeds.
5. Combine dressing ingredients and fold through the couscous.
6. Toss with herbs just before serving.
