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Moroccan spiced couscous salad

November 21, 2013 4 Comments

moroccan salad 2

I first started reading food and cooking blogs around four years ago. I loved the words, the photography, the recipes. The first blog that I really started to follow was 101 cookbooks. I love the way Heidi put ideas together to come up with unique wholesome dishes. Most of you have probably heard of and seen Heidi’s site, however the next site I fell in love with was a lesser know site called Veggie Num Num. Similarly to 101 cookbooks, I also admired the way Trudy would put her spin on traditional dishes, and I found her recipes easy to follow and always produced amazing results.

salad

I think I have probably made no less than 15 recipes off her site, which have all turned out beautifully. The one that I always go back to is a simple recipe for couscous salad. I have been making this dish for a while now, and have adapted it slightly over the years to make it a little simpler and quicker to prepare midweek (by cooking the couscous with the spices and flavorings, rather than making a separate stock). Not only does it come together quickly to make a great dish to whip up for a quick meal after work, its also great to make ahead on the weekend and pack in work and school lunches during the week. You can serve it as is, although I normally like to add in some protein – a scoop of hummus, some falafel, a can of tuna or beans. Im yet to put my baked falafel recipe up here, but in the meantime, I have tried and tested the falafel recipes at both 101 cookbooks and Veggie num num and can recommend them both.

dressing1

moroccan salad 1

Moroccan spiced couscous salad 

Adapted from Veggie num num

Dressing
1 Tbsp each fresh parsley and coriander, finely chopped
1 lemon, juiced
1 tsp grated lemon zest
2 Tbsp olive oil
1 Tbsp water
1 tsp paprika
1/2 tsp turmeric
salt and pepper to taste

Couscous
2½ cups vegetable stock
2 strips lemon rind
½ a cinnamon quill
2 cups Israeli (Pearl) Couscous

2 large tomatoes, diced
1 red capsicum, diced
2 celery sticks, diced
1 cup baby spinach, roughly chopped
100g feta, crumbled
Extra parsley and feta to serve

To make the dressing, add all ingredients to a small bowl or jar and stir to combine.

To make the couscous, heat the stock, lemon rind and cinnamon quill in a pot and reduce to a simmer for a few minutes. Add couscous and cook 8 minutes. Remove from heat and stir through 1 Tbsp of the prepared dressing, leave to cool.

To assemble the salad, combine vegetables in a large bowl, add the feta and the cooled couscous and combine. Mix through the dressing, and serve topped with extra parsley and feta.

Serves 2-4

Filed Under: Mains, Salads Tagged With: couscous, feta, lemon, moroccan, parsley, tomato, vegetarian

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Comments

  1. wasni says

    March 4, 2014 at 9:02 am

    I could not refrain from commenting. Well written!

    Reply
  2. Ivana Di Tommaso says

    January 15, 2016 at 10:04 am

    Is this the same divine salad that you made for us Christmas Day? I must congratulate you on your wonderful blog! I’ve only just recently had a good look and thought WOW – this clever and talented young lady is my niece!!! I thoroughly enjoyed reading about your childhood memories especially the ones involving “nanna” and “nonno”.

    Reply
    • tohercore says

      January 17, 2016 at 6:01 pm

      Thank you Ivana! :) The recipe I made on Christmas was this one – http://tohercore.com/fried-zucchini-basil-and-quinoa-salad-with-broccoli-pesto/ but using Israeli couscous instead of quinoa. So glad that you liked it :)

      Reply

Trackbacks

  1. Touching base… | to her core says:
    February 19, 2014 at 4:38 pm

    […] wanted to have my own blog for a while now, ever since I first started reading food blogs four or five years ago. But I think the catalyst that led to me finally creating this space was […]

    Reply

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