use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Ihr Webbrowser ist veraltet und wird von Microsoft Windows nicht mehr unterstützt. Aktualisieren Sie auf einen neueren Browser, indem Sie eine dieser kostenlosen Alternativen herunterladen.

Moroccan Couscous Salad

Give your lunch a twist with this delicious Moroccan couscous recipe. Packed with lots of vegetables, it’s a minimal effort lunch option with maximum flavour!

Give your lunch a twist with this delicious Moroccan couscous recipe. Packed with lots of vegetables, it’s a minimal effort lunch option with maximum flavour!

  • Cooking Time
     
    15 minutes
  • Prep Time15 minutes
  • Servings2 portions
recipe image Moroccan Couscous Salad
  • 1 Reduced Salt Vegetable Stock Cube, dissolved in 150ml boiling water
  • 115 g couscous
  • 20 g Flora Original, melted
  • 200 g tinned chickpeas, drained
  • 1/2 pepper, diced
  • 2 spring onions, chopped
  • 4 cm piece cucumber, diced
  • 3 - 4 cherry tomatoes, quartered
  • 1 - 2 tbsp chopped fresh parsley or mint
  • 2 tbsp mayonnaise
  • 1/4 lemon zest, finely grated (optional)
  1. Prepare the vegetables and set aside.
  2. In a bowl, pour the hot stock over the couscous, cover and leave for 10 minutes – or until the liquid has been fully absorbed.
  3. Use a fork to fluff up the couscous, then add the melted Flora and mix well.
  4. Add the remaining ingredients and toss well together.