Moroccan Couscous Salad
Easy
Couscous, sweet peppers and sultanas flavoured with toasted cumin and coriander seeds then tossed together with fresh herbs, pomegranate seeds and toasted pistachio nuts.
PREP IN
13 MIN
COOK IN
2 MIN
SERVE
6-8
Moroccan Couscous Salad
Easy
PREP IN
13 MIN
COOK IN
2 MIN
SERVE
6-8
Introduction
Couscous, sweet peppers and sultanas flavoured with toasted cumin and coriander seeds then tossed together with fresh herbs, pomegranate seeds and toasted pistachio nuts.
Ingredients
- 350g couscous
- 350ml boiling vegetable stock
- 4 tbsp olive oil
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- ½ tsp chilli powder
- 150g sultanas
- Juice from 1 lemon
- 2 tbsp cider vinegar
- 1 orange pepper, finely diced
- 1 red pepper, finely diced
- Seeds from 1 pomegranate
- 150g pistachios, toasted and roughly chopped
- Small bunch fresh flat leaf parsley and coriander, roughly chopped
Method
- 1. Combine couscous with boiling water in a heat proof bowl. Give a quick stir to make sure all couscous is wet.
- 2. Cover with clingfilm and leave to stand for 5 minutes.
- 3. Meanwhile, heat olive oil in a small pan over medium heat. Roughly grind cumin and coriander seeds with a pestle and mortar then add to pan along with chilli powder and sultanas. Cook for about 2 minutes until aromatic. Remove from heat and set aside.
- 4. Fluff up couscous with a fork and stir in spices with sultanas, lemon juice and vinegar. Add chopped peppers, pomegranate seeds, pistachios and fresh herbs and mix until evenly distributed. Serve on a bed of rocket leaves.
- 5. Keeps for 3 days in an airtight container in the fridge.
