Moroccan Couscous Salad
Servings: 2 servings
Calories: 468kcal
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Ingredients
- ¾ cup (130 g) instant couscous
- ½ cup (120 ml) water
- 2 tsp olive oil
- 1 tsp cumin, ground
- 1 tsp ginger powder (fresh is fine too. Chop it finely.)
- 1 tsp paprika powder
- ½ pomegranate
- ½ medium zucchini
- ½ bell pepper, red
- ½ orange
- 1 tsp orange zest
- 1 fig, fresh (don’t worry if you can’t find one)
- 1 tbsp raisins
- 1 tbsp sunflower seeds
- 1 tbsp nutritional yeast
- ¼ cup (15 g) parsley, fresh
- Salt and pepper to taste
Optional
- 4 radish (thinly sliced)
Instructions
- Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
- 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, olive 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.
- Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins, sunflower seeds, nutritional yeast and radish slices, if using them.
- 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 - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
- Give it a good toss ;)
- That’s it! You have one fresh, delicious, Moroccan couscous salad.
Nutrition
Calories: 468kcal | Carbohydrates: 87g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 611mg | Potassium: 867mg | Fiber: 12g | Sugar: 20g | Vitamin A: 2283IU | Vitamin C: 85mg | Calcium: 89mg | Iron: 4mg