Moroccan couscous salad

Name: Moroccan couscous salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 g tomatoes peeled; 4.00 spring onions sliced; 15.00 ml canola oil; 4.00 ml cumin ground; 1.00 ml turmeric ground; 0.00 cinnamon ground, pinch; 65.00 ml currants; 45.00 ml fresh parsley chopped; 200.00 ml water; 300.00 ml couscous; 0.00 fresh herbs parsley, mint, coriander, to garnish

6 servings

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By Food24 November 03 2009

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Ingredients (11)

500.00 g	tomatoes — peeled
4.00	spring onions — sliced
15.00 ml	canola oil
4.00 ml	cumin — ground
1.00 ml	turmeric — ground
0.00	cinnamon — ground, pinch
65.00 ml	currants
45.00 ml	fresh parsley — chopped
200.00 ml	water
300.00 ml	couscous
0.00	fresh herbs — parsley, mint, coriander, to garnish

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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.