Moroccan cous cous salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 generous cup (200g) dry cous cousscant 1 cup boiling water2 tablespoons pomegranite molasses1 tablespoon moroccan spice blend (mine has cinnamon, coriander, ginger, cumin seeds, paprika, but no salt)1 420g tin of chickpeas, drained and rinsed250g frozen mixed vegetables (peas/carrots/corn) - or use fresh diced vegetables eg carrot, celery, capsicum2 tsp grated lemon zest2 tablespoons olive oil1/4 cup dried currants40g pumpkin seeds (pepitas)2 tablespoons chopped parsley
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.
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.
Nutritional Info 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
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