Morocco

Moroccan couscous salad

Name: Moroccan couscous salad
Total time: 20 min
Yield: 5 servings
Cuisine: North African
Ingredients: 1 cup couscous; 1 cup boiling vegetable stock (vegetable broth); 1 1/4 cups boiled chickpeas, boiled; 1 small diced cucumber; 1 diced tomato; 1 small diced red bell pepper (red capsicum, red pepper); 3 tbsp or chopped dates raisins; 1/4 cup toasted almonds; a handful flat leaf parsley; a few sprigs mint leaves; 2 tbsp lemon juice; 2 1/2 tbsp olive oil; 1 tsp cumin powder (ground cumin); a pinch cinnamon powder; 3/4 tsp salt

Fluffy couscous, chickpeas, raisins and warm spices. Five minutes of steeping, zero cooking skill.

20 minTime

11 gProtein each

mildSpice

Couscous without the steamer2 chapters · 1 min read

Make it your way

Grandma's wayCouscous, chickpeas, vegetables, raisins, almonds and spiced lemon dressing.

The original

353kcalsame

11 gproteinsame

7 gfibresame

20minutessame

Moroccan couscous salad.

Per serving, worked out from the ingredient table.

Ingredients

Couscous1 cup

Vegetable stock (vegetable broth)1 cup, boiling

Chickpeas, boiled1¼ cups, boiled

Cucumber1 small, diced

Tomato1, diced

Red bell pepper (red capsicum, red pepper)1 small, diced

Raisins3 tbsp, or chopped dates

Almonds¼ cup, toasted

Flat leaf parsleya handful

Mint leavesa few sprigs

Lemon juice2 tbsp

Olive oil2½ tbsp

Cumin powder (ground cumin)1 tsp

Cinnamon powdera pinch

Salt¾ tsp

Method

4 steps

1Pour boiling stock over couscous with a little oil and the raisins. Cover for 5 minutes.
2Fluff with a fork, breaking up any lumps. Cool.
3Whisk lemon, the rest of the oil, cumin, cinnamon and salt. Toss through with everything except the almonds.
4Top with toasted almonds and herbs.

Serve it like this

Pile into a wide bowl, almonds and herbs on top, lemon wedges alongside. Good warm or cool.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Morocco

Moroccan couscous salad

Fluffy couscous, chickpeas, raisins and warm spices. Five minutes of steeping, zero cooking skill.

20 minTime

11 gProtein each

mildSpice

Couscous without the steamer2 chapters · 1 min read

Make it your way

Grandma's wayCouscous, chickpeas, vegetables, raisins, almonds and spiced lemon dressing.

The original

353kcalsame

11 gproteinsame

7 gfibresame

20minutessame

Moroccan couscous salad.

Per serving, worked out from the ingredient table.

Ingredients

Couscous1 cup

Vegetable stock (vegetable broth)1 cup, boiling

Chickpeas, boiled1¼ cups, boiled

Cucumber1 small, diced

Tomato1, diced

Red bell pepper (red capsicum, red pepper)1 small, diced

Raisins3 tbsp, or chopped dates

Almonds¼ cup, toasted

Flat leaf parsleya handful

Mint leavesa few sprigs

Lemon juice2 tbsp

Olive oil2½ tbsp

Cumin powder (ground cumin)1 tsp

Cinnamon powdera pinch

Salt¾ tsp

Method

4 steps

1Pour boiling stock over couscous with a little oil and the raisins. Cover for 5 minutes.
2Fluff with a fork, breaking up any lumps. Cool.
3Whisk lemon, the rest of the oil, cumin, cinnamon and salt. Toss through with everything except the almonds.
4Top with toasted almonds and herbs.

Serve it like this

Pile into a wide bowl, almonds and herbs on top, lemon wedges alongside. Good warm or cool.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moroccan couscous salad

Make it your way

Ingredients

Method

Moroccan couscous salad

Make it your way

Ingredients

Method

Make it a meal