Picnic

Moroccan cous cous salad is for Salad.

Moroccan cous cous salad takes 5 minutes to prepare.

Moroccan cous cous salad takes 2 minutes to cook.

Moroccan cous cous salad makes 8 servings.

The ingredients for Moroccan cous cous salad are:

1 generous cup (200g) dry cous cous
scant 1 cup boiling water
2 tablespoons pomegranite molasses
1 tablespoon moroccan spice blend (mine has cinnamon, coriander, ginger, cumin seeds, paprika, but no salt)
1 420g tin of chickpeas, drained and rinsed
250g frozen mixed vegetables (peas/carrots/corn) - or use fresh diced vegetables eg carrot, celery, capsicum
2 tsp grated lemon zest
2 tablespoons olive oil
1/4 cup dried currants
40g pumpkin seeds (pepitas)
2 tablespoons chopped parsley

Here is how you make Moroccan cous cous salad:

1. Mix dry cous cous, spices and lemon zest in a large bowl.2. Combine pomegranite molasses with boiling water and then add to cous cous. Cover with cling wrap and microwave on high for 1 minute. Leave, covered, for 3-4 minutes.3. Remove cling wrap and add olive oil. Fluff cous cous with a fork until grains are well separated.4. Add all remaining ingredients and stir well. If you're using frozen vegetables and want to serve the salad straight away, defrost them in the microwave first (or cook them, if you want a warm salad).I usually make this the day before and allow the vegetables to thaw naturally.Serving Size: Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user PHRASER.

The nutritional information for Moroccan cous cous salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 227.1

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 151.4 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 6.4 g
• Protein: 7.1 g

The dietary needs meet for Moroccan cous cous salad is Vegan