Did you know that couscous is not a grain but a form of pasta, made from Durum wheat ? It originated in Northern Africa, where it is generally used in stews and tagines, but now its usage has spread widely across mediterranean cuisines. This Moroccan Couscous Salad has punchy flavours – earthy parsley, fresh mint and zesty lemon; and together with nutrient dense couscous, they make for the perfect starter, side or even a light summer lunch. Quick to make, healthy ingredients and vibrant colours; everything you need for a great summer recipe.
serves 4 pax
Ingredients :
1 tsp olive oil
1 cup couscous
salt to taste
1 tsp paprika
1 tbsp raisins
1 cup hot vegetable stock
1 small cucumber; diced
1/3 cup pomegranate arils
1/2 cup cherry tomatoes
1 small onion; sliced
3 tbsp olives; sliced
mint handful; chopped
1 cup parsley; chopped
3 tbsp evoo
2 tbsp lemon juice
1/2 tsp pepper
salt to taste
1 tbsp pistachio; roasted n chopped
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hello from shadha from Love Bites today is a Moroccan cusos salad it’s one of my favorite salads cuscus is very rich in selenium it’s plant-based protein and has a lot of fiber vitamins and minerals a simple to put together salad with raisins which gives it a very light sweet flavor has crunchy cucumbers Tomatoes tons and tons of parsley and a very very simple dressing you’ll have all the ingredients in your pantry Works beautifully as a side dish and also pairs very well with grilled chicken all the ingredients to the recipes are given in the description box below have a look to like to subscribe and click on the Bell icon for notifications until next time do try out this recipe bye-bye today we are going to be working on a Moroccan couscous salad for that I’ve heated a pan into the pan I’ll add some olive oil once the oil gets hot we’re going to take some couscous and add that we’re going to keep it on medium low and we’re going to roast our couscous until it gets a little pink or brown we do this because it gives the couscous a very nutty flavor our couscous is done to this we’re going to add a v bit of salt salt to taste some paprika raisins and we’ll just mix it going to shut off the gas taking some hot vegetable stock and adding that cover it and let it sit for 10 minutes the gas is off let’s check it’s been 10 minutes just take a fork and just fluff up your couscous yes see it’s cooked so this ratio works really well and we should always do a couscous like that I’m going to just loosen it and keep it aside until we use it in our recipe we’ve taken our couscous and raisin in a bowl into that we’re going to add some diced cucumbers pomegranate arals tomato or cherry tomatoes chopped sliced onions sliced olives mint leaves finely chopped and lots of parley finely chopped we’re going to just mix it let’s work on the vinegret or dressing take a bowl into the bowl we’re going to add some extra virgin olive oil freshly squeezed lemon juice pepper powder and salt to taste we’re going to just whisk it until the salt dissolves just before serving take your dressing mix it and add toss it in the end some pistachos which have been roasted and roughly chopped and you can keep some aside for garnish toss this here wasn’t this an easy salad it’s very very scrumptious very easy to put together makes a beautiful side dish or even as a main sometimes when you don’t feel like eating K give it a try guys thank you
1 Comment
What a lovely salad and what a stunning locale you’re at!