Moroccan Couscous Salad By The Last Food Blog


Moroccan Couscous with roasted vegetables and chickpeas. A tasty, spiced Moroccan couscous recipe packed with North African flavours. Great for lunch or as a side African dish.
1 ½ cups butternut squash (210g/7.4oz) cut into small bitesize cubes
2 small red onions (1 cup/140g/5oz) cut into quarters
1 medium red bell pepper (1 cup/125g/4.5oz)seeds and pith removed then cut into small bitesize pieces
1 medium zucchini/ courgette (165g/ 1 ⅓cup/6oz) cut into bitesize pieces
7 or 8 dried,ready to eat apricots roughly chopped
1 lemon, the zest and juice of
2 cloves of garlic minced
salt and pepper to season
1 small handful of flat leaf parsley, finely chopped about 3 heaped tablespoons
2 heaped tbsp finely chopped fresh mint leaves
¼ cup pomegranate seeds or more if you wish optional
⅓ cup blanched flaked almonds optional
Ingredients
1 ½ cups butternut squash (210g/7.4oz) cut into small bitesize cubes
2 small red onions (1 cup/140g/5oz) cut into quarters
1 medium red bell pepper (1 cup/125g/4.5oz)seeds and pith removed then cut into small bitesize pieces
1 medium zucchini/ courgette (165g/ 1 ⅓cup/6oz) cut into bitesize pieces
7 or 8 dried,ready to eat apricots roughly chopped
1 lemon, the zest and juice of
2 cloves of garlic minced
salt and pepper to season
1 small handful of flat leaf parsley, finely chopped about 3 heaped tablespoons
2 heaped tbsp finely chopped fresh mint leaves
¼ cup pomegranate seeds or more if you wish optional
⅓ cup blanched flaked almonds optional
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