Saturday, 9 January 2016

Moroccon Couscous Salad !

When you are looking for light meal for a weekday dinner without much efforts, this couscous salad is a saviour. If you have some boiled chickpeas already, then your dinner is ready in 15 - 20 minutes. And its not just dinner, an exotic, health and colorful salad with lots of veggies and soft chikpeas coated in Oliveoil dressing.. and for the extra crunch dont forget the nuts. 

Recipe loosely adapted from HERE

  • 3/4 cup Couscous
  • 1/4 cup Raisins
  • 1 1/4 cup boiling Vegetable stock (or Chicken stock or just water)
  • 1/2 tsp of salt
  • 3/4 cup boiled chickpeas (or canned)
  • 1 carrot (grated)
  • 1/2 red pepper (finely chopped)
  • 1/2 red onion (finely chopped)
  • 3 tbsp Parsely / Coriander leaves (finely chopped)
  • 2 tbsp Pine nuts (optional
  • 2 tbsp almond flakes

  • 1 tbsp yogurt (optional)
  • 2 tbsp E.V Olive oil
  • 1 tbsp lemon juice
  • 2 Garlic Cloves (minced)
  • 1/4 tsp Ground ginger
  • 1/2 tsp Ground Corianer
  • 1/4 tsp Ground Cumin
  • a pinch of red chilli flakes
  • 1/4 tsp freshly crushed black pepper
  • a pinch of nutmeg powder

  • Take couscous in a bowl along with the raisins, add a pinch of salt and pour the hot stock over it.

  •  Close it and allow it to rest for 10 - 15 minutes.
  • The couscous will absorb all the stock and then fluff the couscous with a fork.

  • Grate the carrot, and chop the bell pepper and onion finely. Boil chickpeas (soaked overnight).
  • Mix all these with the  couscous and then start making the dressing.
  • Take yogurt and olive oil in a bowl, add all the remain ingredients and mix well

  •  Pour this dressing over the couscous and toss together
  • Gently toast the nuts on medium heat for 2 - 3 minutes and add to the couscous salad.


  • Make sure the stock / water is super hot when you add to couscous.
  • Feel free to add dry fruit and nuts of your choice.
  • Except for the chickpeas part, this salad is quick n easy.. and very filling. I usually reserve a portion of chickpeas when I boil for some other recipe.

 With Love,

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