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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.
Servings 6 people
- 1 cup instant couscous
- 1 cup water
- 1 tsp salt
- ½ cup parsley, fresh
- 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 bell pepper, red
- 1 orange
- ½ orange's zest
- 1 fig, fresh (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)
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.
If you have cilantro or mint that needs to be used up - throw them in!
IF YOU LIKED THIS RECIPE: then you definitely have to check out this Mexican version of a Couscous Salad too. And guys, you need to try out this Arabic salad topping called Dukkah! Sooo good :D
Thanks a ton for this tasty AF recipe, Jansen! Good stuff.
Calories: 223kcal | Carbohydrates: 40g | Protein: 5g | Fat: 5g | Saturated Fat: 0.7g | Sodium: 400mg | Potassium: 405mg | Fiber: 3.8g | Sugar: 13.1g | Vitamin A: 1200IU | Vitamin C: 94.1mg | Calcium: 50mg | Iron: 1.6mg