The Best Authentic Moroccan Couscous Salad

Discover how to make the best authentic Moroccan couscous salad with this fresh, vibrant and healthy recipe.
This traditional Moroccan couscous salad is packed with 10 different fruits and vegetables, creating the perfect balance of flavour, texture and nutrition. Made with fluffy couscous, colourful seasonal produce, fresh herbs and classic Moroccan seasoning. This dish is refreshing, wholesome and incredibly easy to prepare.
Perfect for summer meals, meal prep, family gatherings or healthy lunches. This Moroccan cous cous salad is naturally vegetarian, full of fibre and bursting with authentic North African flavours. Whether you are looking for a traditional Moroccan recipe, a healthy couscous salad or a unique way to to enjoy fruits and vegetables, this recipe delivers every time.
In this video you will learn:
*How to prepare couscous the authentic Moroccan way.
*Which 10 fruits and vegetables give the best texture and flavour.
*Tips to keep your couscous light and fluffy.

#moroccancuisine #couscousrecipe # #authenticmoroccanfood

Moroccan Cous Cous Salad

Ingredients:

3 tablespoons extra virgin olive oil
½ Red bell pepper (diced)
½ Red onion (diced)
5 Small broccoli florets
6 Medium white mushrooms
1 tsp Salt
180g/1 cup Dried cous cous
4/5 Chopped dates
240ml/1 cup Vegetable stock
½ tsp Ground cumin
½ tsp Ground coriander
½ tsp Ground cinnamon
1 tsp Black pepper
2 Cloves garlic (grated)
2 tbsp Lemon juice
70g/1 cup Grated carrot
150g/1 cup Canned chickpeas (rinsed and drained)
Handful fresh coriander (chopped)
Handful fresh mint (chopped)
Handful fresh parsley (chopped)
Pinch of sea salt and cracked black pepper
65g/½ cup Toasted flaked almonds
85g/½ cup Pomegranate seeds

Method:

1. Dice up the red bell pepper and the red onion. Halve the white mushrooms and cut the Broccoli florets from the main Broccoli stalk. Spread the cut vegetables onto a roasting tray. Drizzle with the olive and sprinkle over the sea salt and cracked black pepper. Bake for 20 minutes at 180c or 355f.
2. In a small mixing bowl combine the vegetable stock, cumin, ground coriander, cinnamon, grated garlic, chopped dates and lemon juice.
3. Put a saucepan on a medium heat and add 1 or 2 tablespoons of olive oil, allow the oil to pick up some temperature.
4. Add the couscous to the oil and toast the couscous in the pan for a couple of minutes.
5. Add the liquid mixture from the mixing bowl to the couscous in the pan and stir together. Place a lid onto the pan, remove from the heat and set aside.
6. Into a new bowl add the chickpeas, carrots, the chopped coriander, mint and parsley and combine together.
7. Remove the vegetables from the oven after 20/25 minutes and allow to cool and add to the bowl.
8. Remove the lid from the couscous, fluff it up with a fork and add to the bowl
9. Stir everything together.
10. Remove the seeds from the pomegranate.
11. Put the salad onto a nice presentation plate and sprinkle over the pomegranate and toasted almonds.

#Mediterraneanfood #Mediterraneandiet #mediterraneaneanrecipes

00:00 – Introduction
00:18 – Chop red pepper
00:48 – Chop red onion
01:22 – Slice mushrooms
01:35 – Add broccoli
01:52 – Add olive oil
02:02 – Season with salt and pepper
02:13 – Roast vegetables in the oven
02:23 – Add stock to a bowl
02:34 – Add cumin coriander and cinnamon
02:44 – Add crushed garlic
02:54 – Add chopped dates
03:09 – Add lemon juice
03:24 – Put olive oil into a heated pan
03:36 – Add cous cous to pan
04:12 – Add prepared liquid to pan
04:28 – Add chickpeas and grated carrots to a bowl
04:40 – Add chopped coriander, mint and parsley
05:00 – Remove roast vegetables from the oven
05:33 – Fluff up the couscous
06:18 – Remove seeds from a pomegranate
07:17 – Serve onto a plate
07:35 – Finish with toasted almonds and pomegranate seeds