Moroccan Couscous Salad

We had barbecued marinated half chickens last night for dinner and I wanted something different to serve as a side along with a garden salad. We are becoming fonder of couscous and I thought using couscous would be perfect.

With some spices, fresh herbs and some vegetables this was better than I imagined and could have been quite easily eaten by itself.

To convert to a vegetarian meal exchange the chicken stock powder for vegetable stock powder.

Moroccan Couscous Salad
Serves: 8
Points per serve: 2.5
1 cup instant couscous

100 grams flaked almonds, toasted
2 teaspoons olive oil
1 red onion, halved, thinly sliced
1 garlic clove, crushed
4 tablespoons currants
1 carrot, peeled and grated
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 yellow capsicum, seeded and diced
2 large ripe tomatoes, finely chopped
1/2 cup firmly packed coarsely chopped fresh coriander
2tbs fresh lemon juice
freshly ground black pepper

Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.

Meanwhile, heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add currants and carrot. Stir fry for 2 minutes. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and capsicum and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.

Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.


(click here for a printable version of this recipe)