Salads
Moroccan Couscous Salad
Prep Time
25 min
Cook Time
5 min
Servings
6
Calories
240
A fragrant couscous salad with warm spices, chickpeas, and fresh vegetables.
Ingredients
2 cups vegetable stock
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1 cup couscous
1 medium carrot, diced
1 small red onion, diced
1 small red bell pepper, diced
1 small cucumber, diced
1 Granny Smith apple, diced
1/3 cup currants or raisins
1-2 cups chickpeas, rinsed and drained
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. In saucepan, whisk stock with cinnamon, ginger, cumin, and turmeric.
2. Bring to boil, add couscous in slow stream, stirring constantly.
3. Boil 1 minute, cover, remove from heat and let stand 15 minutes.
4. Fluff couscous with fork, transfer to bowl and cool.
5. Fluff again, breaking up lumps with fingers.
6. Add carrot, onion, bell pepper, cucumber, apple, currants, and chickpeas.
7. Shake together lemon juice, salt, and pepper.
8. Pour over salad and toss well.
9. Refrigerate several hours or up to 3 days.
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Nutrition Facts
Per Serving (6 servings)| Calories | 240 |
| Protein | 8,00 g |
| Carbohydrates | 50,00 g |
| Fat | 1,00 g |
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