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Moroccan Couscous Salad
Moroccan Couscous Salad
Ingredients for One
Ingredients for One
- 0.375 cup couscous
- 1 zucchini
- 0.25 red capsicum
- 7.5 grams parsley
- 0.25 orange
- 1 radish
- 0.25 tbsp moroccan spice mix
- 1 tbsp currants
- 0.5 tbsp sunflower seeds
- 0.25 cup water - PANTRY ITEM
- 0.25 tbsp extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 0.75 cup couscous
- 1 zucchini
- 0.5 red capsicum
- 15 grams parsley
- 0.5 orange
- 2 radish
- 0.5 tbsp moroccan spice mix
- 2 tbsp currants
- 1 tbsp sunflower seeds
- 0.5 cup water - PANTRY ITEM
- 0.5 tbsp extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 1.5 cup couscous
- 2 zucchini
- 1 red capsicum
- 30 grams parsley
- 1 orange
- 4 radish
- 1 tbsp moroccan spice mix
- 4 tbsp currants
- 2 tbsp sunflower seeds
- 1 cup water - PANTRY ITEM
- 1 tbsp extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 2.25 cup couscous
- 2 zucchini
- 1.5 red capsicum
- 45 grams parsley
- 1.5 orange
- 6 radish
- 1.5 tbsp moroccan spice mix
- 6 tbsp currants
- 3 tbsp sunflower seeds
- 1.5 cup water - PANTRY ITEM
- 1.5 tbsp extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- boil water
- wash and thinly slice zucchini and red capsicum
- wash and finely chop parsley
- wash and grate orange zest (0.5 tsp/P); peel and chop
- wash and thinly slice radish
Method:
- 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
- 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.
- 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.
- 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.
- Transfer the salad to a serving dish or individual plates. Serve immediately
