Moroccan Couscous Salad
I'm seriously in love with this delicious Moroccan Couscous Salad! Enjoy it as a healthy lunch or as a side with fish or chicken for a filling meal. It's make-ahead friendly and ideal for meal prep!
[adrotate group="2"] [adrotate group="4"]- 500g/1.1lb Al Amier Couscous – from Dical House
- ½ Tsp Turmeric
- 500ml Jurgen Langbein Liquid Vegetable Stock – from Dical House
- 150ml Water
- 4 Tbsp Evo Lamantea Olive Oil – from Dical House
- 3 Tsp Al Amier Couscous Seasoning – from Dical House
- ¾ Cup Raisins
- 1 Large Red Bell Pepper, diced
- 2 Zucchini, diced
- 1 Medium Red Onion, diced
- 4 Cloves Garlic, minced
- 1 Carrot, shredded
- 1 Can 400g/14oz Chickpeas, drained
- ¼ Cup Chopped Mint
- 2 Tbsp Evo Lamantea Olive Oil - from Dical House
- Salt & Pepper
- 1 Small Lemon, juiced
In a medium saucepan, combine the vegetable stock, water and turmeric. Bring to a low boil and stir in the couscous. Cover with a lid and turn of heat. Let it sit for 5 minutes, then fluff the couscous with a fork.
Transfer to a large bowl. Add the raisins, olive oil and couscous seasoning. Mix together and set aside to cool.
- Preheat oven to 230C/450F.
- Spread the bell peppers, zucchini, onions and garlic in a large baking dish.
- Add 2 tablespoons olive oil and season with salt and pepper. Mix together and bake in oven top shelf for 15 to 20 minutes, until vegetables are slightly softened. When ready, leave to cool.
Combine the couscous and raisins with all the roasted vegetables, chickpeas, grated carrot, chopped mint and lemon juice. Toss until evenly combined. Season to taste with more couscous seasoning, olive oil, mint, salt and pepper. Serve warm or cold.
Enjoy!