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Moroccan Couscous Salad

Moroccan Couscous Salad

Ingredients for One

  1. 0.375 cup couscous
  2. 1 zucchini
  3. 0.25 red capsicum
  4. 7.5 grams parsley
  5. 0.25 orange
  6. 1 radish
  7. 0.25 tbsp moroccan spice mix
  8. 1 tbsp currants
  9. 0.5 tbsp sunflower seeds
  10. 0.25 cup water - PANTRY ITEM
  11. 0.25 tbsp extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 0.75 cup couscous
  2. 1 zucchini
  3. 0.5 red capsicum
  4. 15 grams parsley
  5. 0.5 orange
  6. 2 radish
  7. 0.5 tbsp moroccan spice mix
  8. 2 tbsp currants
  9. 1 tbsp sunflower seeds
  10. 0.5 cup water - PANTRY ITEM
  11. 0.5 tbsp extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 1.5 cup couscous
  2. 2 zucchini
  3. 1 red capsicum
  4. 30 grams parsley
  5. 1 orange
  6. 4 radish
  7. 1 tbsp moroccan spice mix
  8. 4 tbsp currants
  9. 2 tbsp sunflower seeds
  10. 1 cup water - PANTRY ITEM
  11. 1 tbsp extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 2.25 cup couscous
  2. 2 zucchini
  3. 1.5 red capsicum
  4. 45 grams parsley
  5. 1.5 orange
  6. 6 radish
  7. 1.5 tbsp moroccan spice mix
  8. 6 tbsp currants
  9. 3 tbsp sunflower seeds
  10. 1.5 cup water - PANTRY ITEM
  11. 1.5 tbsp extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. boil water
  2. wash and thinly slice zucchini and red capsicum
  3. wash and finely chop parsley
  4. wash and grate orange zest (0.5 tsp/P); peel and chop
  5. wash and thinly slice radish

Method:

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the salad to a serving dish or individual plates. Serve immediately
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