Salad
Couscous Salad
This is a colorful salad that is both healthy and refreshing. I usually have it when I make Moroccan dishes instead of plain couscous.
15 min prep
Elements
- 1 cup couscous
- 1 cup vegetable stock
- 1 cup orange juice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon sumac
- ½ cup raisins
- 1 cup chopped cherry tomatoes
- ½ cup pomegranate
- Zest of one lemon
- ½ bunch of parsley, roughly chopped
- ½ bunch of fresh mint, roughly chopped
- ½ cup extra virgin olive oil
- Salt/pepper
Alchemy
- Put the vegetable stock, orange juice, spices, and salt in a saucepan and bring to a boil.
- Turn off the heat and add the couscous.
- Cover with cling film or a towel and let stand for 15 minutes until all the liquid has been absorbed.
- Mix all the other ingredients well.
- Add the couscous and the olive oil.
