Today we're making couscous salad! Try it with the Ras El Hanout Beef Stew! This recipe is vegetarian and soy-free.
Onion | 1 Large , slice | |
Honey | 1 Teaspoon | |
Ras el hanout | 1/2 Teaspoon | |
Cherry tomatoes | 2 Cup (32 tbs) , cut in half | |
Dried cranberries | 1/4 Cup (4 tbs) | |
Dried apricot | 1/4 Cup (4 tbs) | |
Butter | 3 Tablespoon | |
Cumin seeds | 1 Teaspoon | |
Garlic | 6 Clove (30 gm) , roast | |
Red bell pepper | 1 | |
Pine nuts | 1/3 Cup (5.33 tbs) , toast | |
Chopped parsley | 1/4 Cup (4 tbs) | |
Chopped cilantro | 1/4 Cup (4 tbs) | |
Lemon juice | 2 Tablespoon | |
Olive oil | 4 Tablespoon , divided ((2 tbsp for roasting the tomatoes and 2 tbsp for frying the vegetables)) | |
Argan oil | 1/2 Teaspoon | |
Salt | To Taste , divided | |
Ground black pepper | To Taste , divided | |
Couscous | 2 Cup (32 tbs) | |
Boiling water | 2 Cup (32 tbs) | |
Orange zest | 1/2 Teaspoon | |
Diced cucumber | 1 Cup (16 tbs) | |
Sumac powder | 1/2 Tablespoon |
Please watch the video for directions!