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Salat Tangiers�� Veg� CD� ACC� Moroccan 20mins plus chilling

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Serves 4-6�� � Cold� Vegetarian�� Vegan� Vegetables� Dried Fruit� Nuts� Herbs� Accompaniment�� Morocco��North African� Nth Africa

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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�

�teasp Salt�

�teasp Cinnamon�

3 tbsp Orange Juice�

4 tbsp Fresh Parsley�

1 tbsp freshly chopped Mint

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Instructions

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1. Place the couscous and salt in large bowl add enough boiling water to cover it by 12mm/� inch,� cover tightly with clingfilm and allow to stand for 8-10 minutes

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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.�

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3. Meanwhile, mix together the dressing in a small bowl.

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4. Drain the cooked vegetables well then add to the cooked couscous mixing well with a fork.�

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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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More Vegetable Accompaniment� Recipes� | ��What's in Season� |� Growing Vegetables

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Key techniques required to make this recipe

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Chop to � To cut into pieces of approximately the same size.

Slice to - �To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
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Freeze/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian �Main Course Recipes�� |� Vegan recipes

Cooking Vegetables� |� Vegetable Side Recipes

What's in Season� |� Growing Vegetables

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