Moroccan Couscous Salad By The Last Food Blog

Moroccan Couscous Salad By The Last Food Blog
RatingDifficultyIntermediate
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Moroccan Couscous Salad By The Last Food Blog
Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

Moroccan Couscous with roasted vegetables and chickpeas. A tasty, spiced Moroccan couscous recipe packed with North African flavours. Great for lunch or as a side African dish.

 1 ½ cups butternut squash (210g/7.4oz) cut into small bitesize cubes
 2 small red onions (1 cup/140g/5oz) cut into quarters
 1 medium red bell pepper (1 cup/125g/4.5oz)seeds and pith removed then cut into small bitesize pieces
 1 ½ tbsp olive oil
 1 medium zucchini/ courgette (165g/ 1 ⅓cup/6oz) cut into bitesize pieces
 7 or 8 dried,ready to eat apricots roughly chopped
 1 ⅓ cups couscous (250g/9oz)
 1 ½ cups low sodium vegetable stock (300ml) made with 2 tsp of vegan bouillon
 1 lemon, the zest and juice of
 2 cloves of garlic minced
 1 tsp cumin
 ¼ tsp cinnamon
 1 15oz can of cooked chickpeas(400g/ drained weight 240g)
 salt and pepper to season
 1 small handful of flat leaf parsley, finely chopped about 3 heaped tablespoons
 2 heaped tbsp finely chopped fresh mint leaves
 ¼ cup pomegranate seeds or more if you wish optional
 ⅓ cup blanched flaked almonds optional

Ingredients

 1 ½ cups butternut squash (210g/7.4oz) cut into small bitesize cubes
 2 small red onions (1 cup/140g/5oz) cut into quarters
 1 medium red bell pepper (1 cup/125g/4.5oz)seeds and pith removed then cut into small bitesize pieces
 1 ½ tbsp olive oil
 1 medium zucchini/ courgette (165g/ 1 ⅓cup/6oz) cut into bitesize pieces
 7 or 8 dried,ready to eat apricots roughly chopped
 1 ⅓ cups couscous (250g/9oz)
 1 ½ cups low sodium vegetable stock (300ml) made with 2 tsp of vegan bouillon
 1 lemon, the zest and juice of
 2 cloves of garlic minced
 1 tsp cumin
 ¼ tsp cinnamon
 1 15oz can of cooked chickpeas(400g/ drained weight 240g)
 salt and pepper to season
 1 small handful of flat leaf parsley, finely chopped about 3 heaped tablespoons
 2 heaped tbsp finely chopped fresh mint leaves
 ¼ cup pomegranate seeds or more if you wish optional
 ⅓ cup blanched flaked almonds optional
Moroccan Couscous Salad By The Last Food Blog

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