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Moroccan Couscous

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Ingredients
For salad
  Couscous 2 Cup (32 tbs)
  Boiling water 2 Cup (32 tbs)
  Dry roasted pine nuts 1 Cup (16 tbs)
  Carrots 4 , halved and diced
  Green beans 2 Cup (32 tbs), cut into 2 pieces
For dressing
  Olive oil 2 Tablespoon
  Lemon juice 2 Tablespoon
  Salt 1 Teaspoon
  Red bell peppers 2 , diced
  Peas 2 Cup (32 tbs)
  Red onion 1 Small, minced
  Italian flat parsley 1 Bunch (100 gm), chopped
  Raisins 1 Cup (16 tbs)
  Apple juice 1 Cup (16 tbs)
  Cayenne 1 Pinch
  Black pepper 1 Pinch
Directions

MAKING
1. In a bowl place the couscous.
2. Pour over boiling water.Let it stand for 15 minutes so that the grains are absorbed.
3. Fluff using a fork so that the clumps of grain can break apart.
4. In a skillet toast the pine nuts for 3 minutes on medium heat till they are all golden brown in color. Cool.
5. In another bowl steam the carrots for 5 minutes in a cup of water, so that the carrots are crisp and tender.
6. In a colander place all the vegetables. Rinse them in cold water. Drain well. Add the couscous.
7. Stir the red onion, raisins, parsley and peppers.
8. In a small bowl whisk the dressing.
9. Pour it on the salad.
10. Mix the pine nuts and toss well.
11. Let it stand for 60 minutes so that the flavors blend well.

SERVING
12. Serve Moroccan Couscous immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
African
Course: 
Side Dish
Method: 
Simmering
Dish: 
Salad, Couscous
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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