Like every Moroccan dish, this salad offers an explosion of flavors and colors. Light and fresh tasting, yet perfectly satisfying. It can be served as a meal by itself or as a side dish with meats and pita bread.
Moroccan Couscous SaladCourse: Pasta, SaladsCuisine: MoroccanDifficulty: Simple
Fresh and light tasting, yet perfectly satisfying as a meal by itself.
180 g / 1 cup of couscous
50 g / 1/4 cup raisins
300 ml / 1 1/4 cup boiling chicken or vegetable stock
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
1 teaspoon salt
1 carrot, peeled and grated
1/2 red bell pepper, diced
1/4 red onion, finely diced
1 can (439 g / 15.5 oz) chickpeas, drained and rinsed
2 tablespoons finely chopped fresh flat-leaf parsley
- Prepare the couscous: Mix the couscous with the raisins in a bowl and pour over the boiling stock. Cover with a lid, plate or plastic wrap to seal in the steam and set aside for 5 minutes.
- Prepare the dressing: Put olive oil, lemon juice, garlic, spices, and salt in a jar with a screw-top lid and shake to mix.
- Combine ingredients: Fluff the couscous with a fork and stir in the carrot, red pepper, onion, chickpeas and parsley. Pour over the dressing and toss together until well mixed.
- Prepare a batch of this delicious salad ahead, store it in a fridge and use as a light and easy lunch or snack to-go.