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Salat Tangiers Veg CD ACC Moroccan 20mins plus chilling
Serves 4-6 Cold Vegetarian Vegan Vegetables Dried Fruit Nuts Herbs Accompaniment Morocco North African Nth Africa
Ingredients 450g/1lb Uncooked Couscous 1/2 teasp Salt Boiling Water 100g/4oz Carrots, diced 1 Capsicum (sweet Pepper), deseeded and diced 100g/4oz Green Beans, cut into short lengths 1 Red Onion, chopped 50g/2oz Raisins 25g/1oz Chopped Almonds Dressing 110ml/4fl.oz. Olive Oil 4 tbsp Lemon Juice ½teasp Salt ¼teasp Cinnamon 3 tbsp Orange Juice 4 tbsp Fresh Parsley 1 tbsp freshly chopped Mint
Instructions
1. Place the couscous and salt in large bowl add enough boiling water to cover it by 12mm/¼ inch, cover tightly with clingfilm and allow to stand for 8-10 minutes
2. Meanwhile, place the carrots, pepper and beans in a saucepan with enough water to just cover, bring to the boil and cook for 8-10 minutes until just tender.
3. Meanwhile, mix together the dressing in a small bowl.
4. Drain the cooked vegetables well then add to the cooked couscous mixing well with a fork.
5. Add the onions, raisins and almonds then pour in the dressing, tossing well. Chill for at least one hour before serving.
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