Moroccan Couscous Salad

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Moroccan Couscous Salad

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Couscous, sweet peppers and sultanas flavoured with toasted cumin and coriander seeds then tossed together with fresh herbs, pomegranate seeds and toasted pistachio nuts.

Ingredients

  • 350g couscous
  • 350ml boiling vegetable stock
  • 4 tbsp olive oil
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • ½ tsp chilli powder
  • 150g sultanas
  • Juice from 1 lemon
  • 2 tbsp cider vinegar
  • 1 orange pepper, finely diced
  • 1 red pepper, finely diced
  • Seeds from 1 pomegranate
  • 150g pistachios, toasted and roughly chopped
  • Small bunch fresh flat leaf parsley and coriander, roughly chopped

Instructions

  1. Combine couscous with boiling water in a heat proof bowl. Give a quick stir to make sure all couscous is wet.
  2. Cover with clingfilm and leave to stand for 5 minutes.
  3. Meanwhile, heat olive oil in a small pan over medium heat. Roughly grind cumin and coriander seeds with a pestle and mortar then add to pan along with chilli powder and sultanas. Cook for about 2 minutes until aromatic. Remove from heat and set aside.
  4. Fluff up couscous with a fork and stir in spices with sultanas, lemon juice and vinegar. Add chopped peppers, pomegranate seeds, pistachios and fresh herbs and mix until evenly distributed. Serve on a bed of rocket leaves.
  5. Keeps for 3 days in an airtight container in the fridge.
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