Five-Spice Moroccan Coucous Salad

Recipe by KristinV
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
  • Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
  • In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
  • The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.
Advertisement