Salat Tangiers Veg CD ACC Moroccan 20mins plus chilling

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Salat Tangiersï¿½ï¿½ Vegï¿½ CDï¿½ ACCï¿½ Moroccan 20mins plus chilling

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Serves 4-6ï¿½ï¿½ ï¿½ Coldï¿½ Vegetarianï¿½ï¿½ Veganï¿½ Vegetablesï¿½ Dried Fruitï¿½ Nutsï¿½ Herbsï¿½ Accompanimentï¿½ï¿½ Moroccoï¿½ï¿½North Africanï¿½ Nth Africa

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Ingredients

450g/1lb Uncooked Couscous

1/2 teasp Saltï¿½

Boiling Waterï¿½

100g/4oz Carrots, dicedï¿½

1 Capsicum (sweet Pepper), deseeded and dicedï¿½

100g/4oz Green Beans, cut into short lengthsï¿½

1 Red Onion, choppedï¿½

50g/2oz Raisinsï¿½

25g/1oz Chopped Almonds

Dressing

110ml/4fl.oz. Olive Oilï¿½

4 tbsp Lemon Juiceï¿½

ï¿½teasp Saltï¿½

ï¿½teasp Cinnamonï¿½

3 tbsp Orange Juiceï¿½

4 tbsp Fresh Parsleyï¿½

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/ï¿½ inch,ï¿½ cover tightly with clingfilm and allow to stand for 8-10 minutes

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2. Meanwhile, place the carrots,ï¿½ 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.ï¿½

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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.ï¿½

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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 Accompanimentï¿½ Recipesï¿½ | ï¿½ï¿½What's in Seasonï¿½ |ï¿½ Growing Vegetables

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