Recipes - Couscous Salad

Yummo! This recipe works a treat and always gets rave reviews when served at barbecues, lunches and picnics.  This is one of my most requested recipes, so here it is once and for all.   There is a little bit of leeway to play with ingredients to suit your tastes, but remember to be heavy handed with the dressing as couscous has a very mild, bland flavour but really takes on other flavours well.  

Ingredients

1 1/2 cups couscous

1 1/2 cups boiling water

3 tbs Moroccan seasoning

1/2 cup oil

2 lemons, juiced

1 punnet cherry tomatoes, halved

1 long red chili, seeds & pith removed & finely sliced

1 x 400g tin chickpeas, drained

1/2 cup dried cranberries

1/2 cup roast capsicums

1-2 tbs preserved lemon, sliced thinly

1/2 cup finely chopped mint

Pictured w Moroccan Spiced Chicken

Step 1 - Place couscous and 1tbs Moroccan seasoning in a large glass bowl, pour over  boiling water, lightly mix with a fork and seal with a lid or plate.  Set aside for 10 minutes.
Step 2 - Remove lid and mix couscous with a fork to separate the grains.  Add remaining ingredients and combine.


Notes:


This recipe can be made up to 24 hours ahead of time. 

Pictured w Moroccan Spiced Chicken