When viewed as a whole, our world is one giant, complex fusion of contrasting cuisines and dishes, each one appealing to different tastes and palettes.
Some are spicy, some are sweet, some are slow, some are quick. Some dishes are heavy and rich, others are light and fresh.
There’s always the right food for every occasion; indeed we live in an era where recipes are easy to find and can (and probably should) be simple to make.
Indian, Pakistani, Greek, Italian, German, American, British, Irish, Spanish, Mexican and Egyptian to name but a few – we’ve covered them all before – and now we’re adding Moroccan to the mix.
Our newest kitchen crew member and talented professional chef, Jansen, has shared his Moroccan couscous salad with us. And it’s a winner.
Fun to make, pleasing to the eye and exceptionally tasty, this couscous salad is one of those recipes you’ll want to add to your arsenal – and keep it there.
We’ve found it’s very handy to have a great collection of simple recipes you can fall back to whenever you’re running out of ideas – or just impress somebody with your culinary diversification.Typical Moroccan cuisine is usually a concoction of soft couscous, heady spices, fresh fruits and tangy vegetables. This recipe follows the classics – it’s so popular for a reason.
Moroccan Couscous Salad – Health Benefits
Of course, taste alone doesn’t make a dish (though it really helps). Remember how you were always told you’ve got to eat five fruit or veg a day? Sounds like a lot really doesn’t it?
Well, turns out that was an underestimation.
If you’re serious about getting the most nutrition into your body, we’re looking at more like ten portions of fruit or veg per day, according to new research from Harvard and the Imperial College, London.
While that might seem difficult, it’s probably not a bad quota to aim for. And bell pepper, zucchini, pomegranate, fig, orange and raisins aren’t a bad place to start (all included in this couscous salad).
And what exactly is a ‘portion’ of fruit or veg? This handy list from the British National Health Service shows exactly what a portion of fruit or veg is. You might be surprised.These amounts of fruit and veg are being proven to help lower the risk of many chronic illnesses, heart disease, strokes and cardiovascular disease – among others.
The good news is that by even eating just a couple of portions a day, you’re already lowering those risks. So starting small is better than not starting at all.
Fiber is another area a huge amount of us are failing to meet the recommended levels.
Fiber is great for the digestive system, and also helps against heart disease, type two diabetes and high blood pressure.
The good news is that many fruits and veggies are great sources of fiber – as is couscous. Which means this Moroccan couscous salad really does the job.
So if you’re after a meal that’s high in fiber and also packs a huge fruit and veggie punch – then look no further. Oh, and did I mention it tastes great?
Authentic Moroccan Couscous Salad
Authentic Moroccan Couscous salad. An exotic blend of heady spices, fresh fruits, tangy veggies and fluffy couscous. Exceptionally high in fiber and veggie goodness.
- 1 cup couscous (instant)
- 1 cup water
- 1 tsp salt
- ½ cup parsley
- 2 tsp cumin
- 1 tsp ginger powder (fresh is fine too. Chop it finely.)
- 1 tsp paprika powder (or use 4 tsp Ras El Hanout to replace the cumin, ginger and paprika powder)
- 1 pomegranate
- 1 medium zucchini
- 1 red bell pepper
- 1 orange
- ½ orange's zest
- 1 fresh fig (don’t worry if you can’t find one)
- salt and pepper to taste
- ¼ cup raisins
- 2 tbsp olive oil
- 1 bunch radish, thinly sliced
- If you have cilantro or mint that needs to be used up - throw them in!
Boil the water and add it to couscous in a large serving bowl.
Cover the couscous with a tea towel or lid and leave for 5 minutes.
Take a fork and gently loosen up the couscous and add the cumin, ginger, oilve oil and paprika powder. You want it nice and dry, no big clumps.
Wash the orange and grate the zest.
Peel and chop the orange and add it to the salad, along with the zest.
Deseed the pomegranate (here’s a helpful video) and add the seeds.
Chop the zucchini finely and slice the red pepper thinly. Add both to the salad.
If you managed to find a fig, chop it up and add it to the salad.
Wash and chop the parsley and any other optional herbs, again add them to the salad.
Give it a good toss 😉
That’s it! You have one fresh, delicious, Moroccan couscous salad.
Thanks a ton for this tasty AF recipe, Jansen! Good stuff.
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