Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

Fruity Moroccan Couscous Salad

A great addition to your lunches at home or packed. Also great for a bring and share!

Prep: 15-20 mins

Cook: 0 mins

Level: Beginner

Serves: 4-6

Allergen info: Wheat: from couscous, seeds, possible sulphites in dried fruit- check pack

Ingredients

Salad

  • 200g couscous

  • 250ml boiling water

  • 1 tbsp olive oil

  • ½ tsp ground cinnamon

  • ½ tsp ground cumin

  • ½ tsp ground turmeric (optional for colour)

  • 50g dried apricots, chopped

  • 30g raisins or sultanas

  • 1 small carrot, grated

  • ½ red pepper, finely chopped

  • 1 spring onion or small red onion, finely chopped

  • Zest of 1 lemon

  • Juice of ½ lemon

  • 1 tbsp chopped fresh coriander

  • 1 tbsp sunflower or pumpkin seeds (optional for crunch)

Method

  • Put couscous in a bowl with the olive oil, cinnamon, cumin, turmeric, and dried fruit and mix.

  • Pour over the 250ml of hot water. Cover the bowl with a plate and leave for 5–10 minutes.

  • Fluff the couscous with a fork.

  • Add the grated carrot, chopped pepper, onion, lemon zest and juice, herbs, and seeds and mix again.

  • Add a little more lemon juice or olive oil if needed.

    Store in an airtight container in the fridge for 2–3 days

    Best served cold

    Not suitable for freezing (due to texture changes in couscous and fresh veg)

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