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
- 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)
- Prepare the vegetables and set aside.
- In a bowl, pour the hot stock over the couscous, cover and leave for 10 minutes – or until the liquid has been fully absorbed.
- Use a fork to fluff up the couscous, then add the melted Flora and mix well.
- Add the remaining ingredients and toss well together.
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