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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
�teasp Salt
�teasp 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/� 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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