Moroccan Couscous Salad
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
408 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean
Moroccan Couscous Salad
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For all the vegetable lovers out there, this Moroccan Couscous Salad is for you! A healthy dish loaded with roasted vegetables that will surely excite your taste buds with its range of contrasting flavors.
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Ingredients
For the Couscous
- 1 cup chicken broth
- 1 teaspoon turmeric powder
- 3 tablespoons olive oil
- ¼ cup raisins
- 1 cup couscous instant
For the Dressing
- 2-3 cloves garlic -grated
- 2-3 tablespoons lemon juice
- 2-3 tablespoons olive oil
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- salt
- black pepper
Vegetables for Roasting
- vegetable oil
- 1 small eggplant -cut into cubes
- 1 small zucchini -cut into cubes
- 1 medium red bell pepper - cut into medium dice
- 1 big red onion -chopped
- 1 medium carrot -cut into cubes
Toppings
- 2 tablespoons mint - chopped finely
- 2 tablespoons parsley chopped finely, or cilantro
Instructions
Cook the Couscous
- Place chicken broth, turmeric powder and olive oil in a saucepan and bring to a boil over medium-high heat. Once it starts to boil, add the raisins.
- Turn off the heat when it reaches a rolling boil. Immediately add the couscous and stir to spread. Let it sit for several minutes to absorb the liquids.
- Fluff the couscous using a fork or spoon to loosen.
Make the Dressing
- In a small bowl, whish together grated garlic, lemon juice, olive oil, ground cumin and, ground coriander. Season with salt and pepper.
Roasting Vegetables on Stovetop
- See NOTE 1 below if you want to roast using oven. Heat a large heavy skillet or pan over medium-high heat. Coat the entire bottom of the pan with a thin layer of oil.
- Once the oil is hot, add the vegetables and spread evenly. Avoid to overcrowed the pan and cook in batches if needed.
- Cook without stirring for 3-5 minutes or until some browning occurs. Stir to turn the vegetables and then do the same for the other sides. Turn off heat.
Assembly
- Add the cooked couscous to the roasted vegetables and toss to mix. Pour in the dressing, chopped mint, and parsley and give it a good tossing.
- Transfer to a serving bowl and top with more parsley if desired.
Notes
- NOTE 1: Roasting vegetables in the oven
- Preheat oven to 450°F/230°C. Place vegetables on a baking pan and drizzle with 1 Tablespoon olive oil.
- Toss several times to coat evenly. Spread the vegetables around the baking pan in a single layer.
- Roast for 15 minutes or until vegetables are tender and charred.
Nutrition Information
Show Details
Calories
408kcal
(20%)
Carbohydrates
54g
(18%)
Protein
8g
(16%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Sodium
242mg
(10%)
Potassium
691mg
(15%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
3840IU
(77%)
Vitamin C
58.1mg
(65%)
Calcium
56mg
(6%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 242mg | 10% |
| Potassium | 691mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 3840IU | 77% |
| Vitamin C | 58.1mg | 65% |
| Calcium | 56mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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