Moroccan-style couscous salad
This is a delicious accompaniment to cold grilled or cured meats and can be served on the side. Alternatively, it can be served as a meal in itself, although you may want to add some Feta or some other cheese to make it more substantial. Apricots release energy slowly and are also a good source of iron.
Moroccan-style couscous salad recipe
Serves: 4 persons
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Ingredients
- 8oz (250g) of couscous
- 6-8oz (175-250g) of dried apricots
- 8 fl oz (250ml) of boiling water
- 4oz (125g) of raisins
- 290g jar of roasted red peppers, drained and chopped
- 290g jar of artichokes in oil, drained and chopped
- 15 pitted green and black olives
- 8 sun-dried tomatoes in oil, drained and chopped
- 4 tbsp of olive oil
- 2 tbsp of white wine vinegar
- 1 tbsp of coriander purée
- lemon wedges to garnish
Method
- Place the couscous and raisins into a large bowl and add the boiling water. Leave for 5 minutes until the couscous has swelled.
- Add all of the remaining ingredients and stir well.
- Separate onto serving plates and garnish with the lemon wedges.
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