Moroccan couscous salad

Recipe from: 1/22/2004
recipes, Morocco, couscous

Ingredients 11
Servings 6
Time

Ingredients

  • 500
    g
    ripe tomatoes, peeled
  • 4
    spring onions, thinly sliced
  • 15
    ml
    canola oil
  • 4
    ml
    ground cumin
  • 1
    ml
    ground turmeric
  • pinch ground cinnamon
  • 65
    ml
    currants
  • 45
    ml
    finely chopped parsley
  • 200
    ml
    water
  • 300
    ml
    couscous
  • fresh parsley, mint or coriander leaves for garnishing
 

Method

 
Chop the tomatoes and drain in a fine sieve.
Sauté the spring onions in heated oil over moderate heat for about one minute.
Add the spices, tomatoes, currants, parsley and water and bring to the boil.
Stir in the couscous, remove from the stove, cover and stand for five minutes or until the couscous has absorbed the liquid.
Fluff with a fork, cool and garnish with herbs.
505 kJ a serving ? this salad is high in fibre and low in fat and cholesterol.
 

Read more on: moroccan  |  starch  |  vegetarian
 

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