Moroccan Couscous Salad

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“Morocco: Looks better in films.”
Marlene Dietrich, German-American Actress, 1901 – 1992

This couscous salad is a hybrid of Ainsley Hariot’s Spicy Casablanca Couscous and Nigella Lawson’s Festive Couscous. I wanted something I could serve all year round at all my parties, as side dish filler.

Moroccan Couscous Salad

Serves 8
3 tbsp olive oil * 1 garlic clove, very finely chopped * 1 tsp ground cumin * 1 tsp ground coriander * 1 tsp paprika * 340ml (11 floz) vegetable stock * 6 spring onions, trimmed and thinly sliced * 225g (8oz) couscous * 2 red chillies, seeded and very finely chopped * 55g (2oz) pine nuts * 30g (1oz) dried apricots, finely chopped * 1 lemon, zest and juice * 1 tbsp fresh coriander * 1 tsp fresh mint * 1 tbsp fresh flat leaf parsley

Fry the garlic, cumin, ground coriander and paprika for 1 minute in the oil. Slowly add the stock, bringing it to the boil. Add the spring onions and couscous. Stir. Remove from the heat and add a tight-fitting lid. Set aside for 5 minutes to absorb all the liquid. Fluff up the couscous and leave to completely cool. Add the rest of the ingredients and stir. Transfer to a serving bowl, cover and leave to chill in the fridge, until ready to serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section OUTDOOR ENTERTAINING, a selection of easy recipes for the barbecue or when entertaining your guests at a garden party.


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