Couscous Salad; salad recipe; side dish; Easter recipe

Moroccan Couscous Salad

Name: Moroccan Couscous Salad
Prep time: 13 min
Total time: 2 min
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

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- Prep Time
- 13 Minutes
- Cook Time
- 2 Minutes
- Serves
- 6-8 People
- Difficulty Level

Couscous, sweet peppers and sultanas flavoured with toasted cumin and coriander seeds then tossed together with fresh herbs, pomegranate seeds and toasted pistachio nuts.

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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

Instructions

Combine couscous with boiling water in a heat proof bowl. Give a quick stir to make sure all couscous is wet.
Cover with clingfilm and leave to stand for 5 minutes.
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.
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.
Keeps for 3 days in an airtight container in the fridge.