Couscous Salad - Rule Of Yum Recipe
Today we're making couscous salad! Try it with the Ras El Hanout Beef Stew! This recipe is vegetarian and soy-free.
Ingredients
| 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 |
Directions
Please watch the video for directions!
Recipe Summary
Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 6
