Casablanca Couscous salad
YIELD
~500-600ML
PREP TIME
00:15
COOKING TIME
00:15
INGREDIENTS
- 1 packet (200g) Diamond Couscous, Moroccan
- 1 cup water, boiling
- ¼ cup orange juice
- zest from 1 orange
- 5 Medjool Dates, roughly chopped, stone discarded
- ⅓ cup Natural Almonds, chopped and lightly toasted
- ½ cup Mint, roughly chopped
- 1 can(400g) Chickpeas, rinsed and drained
- ½ red onion, chopped finely
- 100g spiralized beetroot and carrot
- 100g baby spinach
- 3 tbsp, avocado and garlic
- Lamb koftas
- 200g Hummus
- 1 tbsp avocado oil and garlic
- ¼ cup Italian Parsley
- 2 tbsp Dukkah
- Lemon wedges
- Salt and pepper to taste
METHOD
Method
- Pour couscous and the flavouring into a medium sized heatproof bowl. Add boiling water, orange zest and juice. Cover and leave to stand for 5 minutes. Fluff with a fork to separate the grains. Leave to cool for 10 minutes.
- Toss all salad ingredients in a large bowl until just combined.
- Serve couscous salad with koftas and hummus to complete this meal. Sprinkle Italian parsley leaves on top. Drizzle olivado avocado & garlic oil. Season with salt, pepper and dukkah.
