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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.4 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 7.1 g

View full nutritional breakdown of Moroccan cous cous salad calories by ingredient
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Moroccan cous cous salad

Submitted by: PHRASER

Introduction

This is a really quick and easy warm or cool salad. Keeps well in the fridge for a day or two. Good for picnics and potlucks. Vegetables, seeds and dried fruit can be adapted to what you have on hand. It's also quite nice to toss some baby spinach or rocket (arugula) through. This is a really quick and easy warm or cool salad. Keeps well in the fridge for a day or two. Good for picnics and potlucks. Vegetables, seeds and dried fruit can be adapted to what you have on hand. It's also quite nice to toss some baby spinach or rocket (arugula) through.
Number of Servings: 8

Ingredients

    1 generous cup (200g) dry cous cous
    scant 1 cup boiling water
    2 tablespoons pomegranite molasses
    1 tablespoon moroccan spice blend (mine has cinnamon, coriander, ginger, cumin seeds, paprika, but no salt)
    1 420g tin of chickpeas, drained and rinsed
    250g frozen mixed vegetables (peas/carrots/corn) - or use fresh diced vegetables eg carrot, celery, capsicum
    2 tsp grated lemon zest
    2 tablespoons olive oil
    1/4 cup dried currants
    40g pumpkin seeds (pepitas)
    2 tablespoons chopped parsley

Directions

1. Mix dry cous cous, spices and lemon zest in a large bowl.
2. Combine pomegranite molasses with boiling water and then add to cous cous. Cover with cling wrap and microwave on high for 1 minute. Leave, covered, for 3-4 minutes.
3. Remove cling wrap and add olive oil. Fluff cous cous with a fork until grains are well separated.
4. Add all remaining ingredients and stir well. If you're using frozen vegetables and want to serve the salad straight away, defrost them in the microwave first (or cook them, if you want a warm salad).

I usually make this the day before and allow the vegetables to thaw naturally.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user PHRASER.






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