Casablanca Couscous salad

Serves: Time: 00:15 Skill:

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• Ingredients
• Recipe

• 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 

To serve 

• 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

1. 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. 
2. Toss all salad ingredients in a large bowl until just combined. 
3. 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.

  Tip: If preparing this meal for lunch at work, place hummus on the bottom of your lunch box, followed by couscous, then the other salad ingredients, koftas, then Italian parsley. Keep the oil separately and add to the salad when you\'re ready to eat. This will stop the salad wilting.

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