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Moroccan Salad

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Ingredients
  Couscous 1 Cup (16 tbs)
  Scallions 1⁄4 Pound, finely chopped (1 Bunch)
  Green bell pepper 1 Small, halved, seeded and chopped
  Cucumber 1 Small, chopped (4-Inch Size)
  Canned chickpeas 6 Ounce, drained and rinsed (175 G)
  Raisins/Golden raisins 1⁄3 Cup (5.33 tbs)
  Lettuce leaves 4 (Few Leaves)
  Oranges 2 , peeled and segmented
  Fresh mint sprigs 3 (To Garnish)
  Orange rind 1 , finely grated (From 1 Orange)
  Fresh mint 1 Tablespoon, chopped
  Mint 1 Tablespoon
  Plain yogurt 2⁄3 Cup (10.67 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Cut the veggies, as desired.
2) In a bowl, place the couscous and cover it with enough boiling water.
3) Let it soak for 15 minutes or until grains are tender.
4) With a fork separate the grains.

SERVING
5) Combine couscous with scallions, bell pepper, chickpeas, raisins and cucumber.
6) Stir well and season with salt and pepper.
7) Prepare dressing in a small bowl by combining orange rind, yogurt and mint.
8) Pour the dressing over salad and mix well.

SERVING
9) To serve the salad, on 4 serving plates, arrange lettuce leaves equally and place the couscous salad over them
10) Top with orange segments, fresh mint sprigs and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Side Dish
Method: 
Mixing
Restriction: 
Vegetarian
Dish: 
Couscous
Interest: 
Everyday, Healthy
Preparation Time: 
45 Minutes
Servings: 
2

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