• Moroccan Couscous Salad
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Moroccan Couscous Salad

Moroccan Couscous Salad

  1. 1 cup Water - PANTRY ITEM
  2. 1 tbsp Sunflower Seeds
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 0 Each Red Capsicum
  5. 1 Each Radish
  6. 8 g Parsley
  7. 0 Each Orange
  8. 0 tbsp Moroccan Spice Mix
  9. 0 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 1 tbsp Currants
  11. 1 cup Couscous
  12. 1 Each Zucchini
  1. 1 cup Water - PANTRY ITEM
  2. 1 tbsp Sunflower Seeds
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Capsicum
  5. 2 Each Radish
  6. 15 g Parsley
  7. 1 Each Orange
  8. 1 tbsp Moroccan Spice Mix
  9. 1 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 2 tbsp Currants
  11. 1 cup Couscous
  12. 1 Each Zucchini
  1. 2 cup Water - PANTRY ITEM
  2. 2 tbsp Sunflower Seeds
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Capsicum
  5. 3 Each Radish
  6. 23 g Parsley
  7. 1 Each Orange
  8. 1 tbsp Moroccan Spice Mix
  9. 1 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 3 tbsp Currants
  11. 2 cup Couscous
  12. 2 Each Zucchini
  1. 2 cup Water - PANTRY ITEM
  2. 2 tbsp Sunflower Seeds
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 1 Each Red Capsicum
  5. 4 Each Radish
  6. 30 g Parsley
  7. 1 Each Orange
  8. 1 tbsp Moroccan Spice Mix
  9. 1 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 4 tbsp Currants
  11. 2 cup Couscous
  12. 2 Each Zucchini
  1. 3 cup Water - PANTRY ITEM
  2. 3 tbsp Sunflower Seeds
  3. 0 Salt & Pepper - PANTRY ITEM
  4. 2 Each Red Capsicum
  5. 6 Each Radish
  6. 45 g Parsley
  7. 2 Each Orange
  8. 2 tbsp Moroccan Spice Mix
  9. 2 tbsp Extra Virgin Olive Oil - PANTRY ITEM
  10. 6 tbsp Currants
  11. 3 cup Couscous
  12. 3 Each Zucchini

Prep:

  1. Wash and finely chop parsley.
  2. Boil water.
  3. Wash and thinly slice radish.
  4. Wash and thinly slice zucchini and red capsicum.
  5. Wash and grate orange zest (0. 5 tsp/p); peel and chop.

Method:

  1. Sprinkle the moroccan spice mix over the salad. Drizzle with the extra virgin olive oil and season with salt and pepper to taste. Toss everything together until well combined.
  2. Place the couscous in a heatproof bowl. Pour the boiled water over the couscous, stir briefly, then cover tightly with a lid or plate. Let it sit for 5 minutes until the water is absorbed. Fluff the couscous with a fork and set aside to cool slightly.
  3. In a small dry skillet over medium heat, toast the sunflower seeds for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
  4. In a large mixing bowl, combine the cooled couscous, sliced zucchini, red capsicum, chopped parsley, orange zest, chopped orange, sliced radish, currants, and toasted sunflower seeds.
  5. Transfer the salad to a serving dish or individual plates. Serve immediately.
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