Moroccan couscous salad recipe

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  • Cuisine: Modern Australian
  • Serves 6

This recipe involves a quite a few different steps but its well worth the effort.

Ingredients

2 tbsp extra virgin olive oil
200 g instant couscous
250 ml (1 cup) water
Pinch of salt
100 g (1/2 cup) chickpeas, soaked and cooked
200 g pumpkin, diced 5mm and roasted
1/2 red capsicum, diced into 5mm chunks
90 g (2/3 cup) toasted pine nuts
1/2 cup chopped coriander leaves
Salt and freshly ground black pepper
150 g natural yoghurt
2 tsp chopped fresh mint
2 tbsp lemon juice
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Preparation

Heat oil in a saucepan. Add couscous; stir to coat with oil. Add water and salt and bring to the boil. Remove from the heat, cover and leave to soak for 5 minutes.

Use a fork to break up the grains, then tip the couscous into a bowl and allow to cool. Mix couscous with remaining ingredients. Season to taste. Whisk all yoghurt, fresh mint and lemon juice together, drizzle yoghurt dressing over the top.

If you enjoyed this Moroccan couscous salad recipe then browse more Modern Australian recipes, salad recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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