Moroccan Couscous Salad
For an exotic combination of spices and fresh ingredients, try this fabulous recipe! It's such a delicious, colorful side dish... you'll love it!
Ingredients
- 1/4 cup olive oil, divided tips & tricks
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground cumin
- 1/4 tsp. cayenne pepper, or to taste
- 1 cup dry couscous
- 2 cups low-sodium vegetable broth
- 1/4 cup freshly squeezed orange juice tips & tricks
- 2 tbsp. brown sugar, such as demerara
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 can chickpeas, drained and rinsed well *optional
- 1/2 cup red onions, finely chopped
- 2/3 cup red peppers, finely chopped
- 1/4 cup dried cranberries
- 1-2 tbsp. fresh parsley, chopped (substitute cilantro) tips & tricks
- 1/4 cup slivered almonds tips & tricks
Directions
- In a medium saucepan over medium heat, add 1 tbsp. oil. When it gets hot, add turmeric, cinnamon, ginger, cumin, cayenne pepper and dry couscous. Stir until fragrant, about 2 minutes, being careful not to burn the spices.
- Add broth and bring to a boil.
- Reduce the heat to medium-low, cover and simmer 5 minutes or until all liquid is absorbed.
- Remove from the heat and let stand about 5 minutes.
- Transfer to a serving bowl and fluff with a fork; set aside.
- In a small bowl, combine the remaining 3 tbsp. oil, orange juice, brown sugar and pepper; whisk well and set aside.
- Add the remaining veggies to the couscous mixture. Stir until all the ingredients are well mixed.
- Pour the dressing over the couscous mixture and stir until incorporated before adding cilantro and almonds; stir again.
- Cover and transfer to the refrigerator for a few hours before serving.