Moroccan Cous Cous Salad
Try this Moroccan Cous Cous Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
dairy free
- 1 tbsp. ground ginger
- 1 tsp. ground turmeric
- 1/2 tsp. ground cinnamon
- 2 tbsp. olive oil divided
- 2 c. chicken or vegetable broth
- 2 garlic cloves minced or pressed
- 2 tsp. salt divided
- 1/2 tsp. ground cumin
- 10 oz. couscous (app. 1 1/2 cups)
- 1 c. raisins
- 1 large red bell pepper cut into 1/2-inch pieces (i thawed frozen peppers)
- 3 carrots, peeled and thinly sliced
- 2 c. green beans chopped (i thawed frozen green beans and boiled them for 1 minute)
- 2 tsp. lemon peel finely grated
- 1/4 c. lemon juice
- Carbohydrate 10.93687 g
- Cholesterol 0 mg
- Fat 54.50812 g
- Fiber 4.13429982376099 g
- Protein 1.67547 g
- Saturated Fat 7.505085 g
- Serving Size 1 1 recipe (225g)
- Sodium 2333.25 mg
- Sugar 6.80257017623901 g
- Trans Fat 1.797873 g
- Calories 531 calories
Bring broth, 1 tbsp. olive oil, ginger, garlic, 1 tsp. salt, turmeric, cinnamon, and cumin to boil in saucepan. Pour broth mixture into a large bowl and add couscous.--Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps.-- Add red bell pepper, carrots, green beans, and lemon peel.--Whisk remaining tbsp. of olive oil and tsp. salt with the lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper.--DO AHEAD: Can be made 1 day ahead. Cover and chill. Can be eaten chilled or at room temperature
