Moroccan Couscous Salad

Tue, 3 May 2016

Now if you over-did it over the last few days, then Edward Hayden is helping us to get back on track and this morning we're making a healthy Moroccan couscous salad.

Ingredients 

Servings 6-8 Units US
1⁄4 cup peanut oil or 1⁄4 cup olive oil
1⁄4 teaspoon turmeric
1⁄4 teaspoon cinnamon
1⁄4 teaspoon ground ginger
1⁄4 teaspoon cumin
1⁄4 teaspoon cayenne
1 1⁄2-2 cups couscous
2 1⁄2 cups water or 2 1⁄2 cups vegetable stock
1⁄4 cup orange juice
1 -2 tablespoon brown sugar
1 (15 ounce) can chickpeas
1 (8 ounce) can mandarin oranges
1 red onion, chopped
1 green bell peppers or 1 red bell pepper, chopped
1⁄4 cup golden raisin
2 -3 tablespoons fresh coriander

Method:

Heat 1 tbsp oil in medium saucepan. Add all spices and dry couscous. Stir until fragrant, about 2 minutes. Being careful not to burn.

Add stock and bring to a boil. Reduce heat, cover and simmer 5 minutes or until all liquid is absorbed. Remove from heat and let stand about 5 minutes.
Transfer to serving bowl and fluff with a fork.

In a small bowl combine 3 tbsp oil, orange juice, sugar, and salt to taste. Blend well.
Add remaining veggies and dressing. Combine well. Add coriander and nuts. Serve chilled or at room temperature.

Watch the full video below: