Moroccan Couscous Salad
A vibrant, herby couscous salad with roasted vegetables and citrus dressing.
Ingredients
- 250g couscous
- 300ml boiling vegetable stock
- 1 courgette, 1 red pepper, diced and roasted
- 80g dried cranberries or raisins
- 50g toasted almonds
- Fresh mint and parsley
- Juice of 1 lemon
- 3 tbsp olive oil
Method
Pour the boiling stock over the couscous, cover and leave for 5 minutes, then fluff with a fork.
Roast the courgette and red pepper with olive oil until tender and lightly charred.
Combine the couscous with the roasted vegetables, cranberries and almonds.
Whisk the lemon juice and olive oil, and toss through the salad with fresh herbs.
Serve warm or at room temperature.
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