Moroccan Couscous Salad

Moroccan couscous salad is a quick and easy side dish made with grated carrot, hearty chickpeas, fresh herbs, couscous and raisins.

Course Side

Cuisine International

Total Time 20

Servings

Calories 461kcal

1 cup fine/instant couscous
1 cup chicken stock boiling
1 garlic clove crushed
1 large carrot grated
400 g canned chickpeas drained
3 shallots (spring/green onions) finely sliced
½ cup flat-leaf parsley (firmly packed) chopped
¼ cup roasted red pepper strips (capsicum) chopped (along with 1 tablespoon of packing oil)
½ cup raisins
¼ teaspoon turmeric
½ teaspoon ground cumin
¼ cup flaked almonds
2 tablespoon fresh lemon juice
2 tablespoon olive oil
½ teaspoon cooking salt
¼ teaspoon fresh black pepper

In a large bowl combine the couscous, hot chicken stock and garlic.
1 cup fine/instant couscous, 1 cup chicken stock, 1 garlic clove
Stir together, then cover tightly with plastic wrap and set aside for 5 minutes.
Once couscous is rehydrated, fluff it with a fork and set aside.
Add remaining ingredients and mix well to combine then serve.
1 large carrot, 400 g canned chickpeas, 3 shallots (spring/green onions), ½ cup flat-leaf parsley (firmly packed), ¼ cup roasted red pepper strips (capsicum), ½ cup raisins, ¼ teaspoon turmeric, ½ teaspoon ground cumin, ¼ cup flaked almonds, 2 tablespoon fresh lemon juice, 2 tablespoon olive oil, ½ teaspoon cooking salt, ¼ teaspoon fresh black pepper

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*