Southern Moroccan giant couscous salad

Vegan | Seasonal | Vegetarian | Nut-free

This middle eastern recipe is packed full of colour and full of those southern Moroccan flavours. This is definitely a wow factor dish to impress your loved ones. So simple, yet delicious you would be foolish to not to try it. And the best thing is, it only takes 30 mins!

Ingredients

200g Giant couscous 

2 Red peppers

Half a cauliflower

1 Red onion

80g Rocket

1 tbsp Ground coriander

2 tbs Turmeric

2 Cloves of Garlic

1 tbsp Cumin

Method

  1.  Firstly, cut the cauliflower into florets and add to a saucepan of water. Add the turmeric to the pan and simmer for 10 minutes.
  2.  Drain the water into a measuring jug and place cauliflower inside a small bowl to cool down.
  3. Add a stock cube into the measuring jug and give it a good stir to ensure it is dissolved.
  4. Next, finely dice the peppers and the red onion and place into a sauce pan with a drizzle of oil. Cook until soft.
  5. Add the couscous and the stock, then cover and leave to simmer until the couscous is soft.
  6. Drain the couscous and leave to sit in a bowl to cool down. Once the couscous has cooled, add the cumin and coriander and mix to combine.
  7. Then start plating up, I usually use a serving bowl so people can help themselves.
  8. Top it off with the yellow cauliflower and rocket. Enjoy! 
Ingredients

200g Giant couscous

2 Red peppers

Half a cauliflower

1 Red onion

80g Rocket

1 tbsp Ground coriander

2 tbs Turmeric

2 Cloves of Garlic

1 tbsp Cumin

Method
  1.  Firstly, cut the cauliflower into florets and add to a saucepan of water. Add the turmeric to the pan and simmer for 10 minutes. 
  2. Drain the water into a measuring jug and place cauliflower inside a small bowl to cool down.
  3. Add a stock cube into the measuring jug and give it a good stir to ensure it is dissolved.
  4. Next, finely dice the peppers and the red onion and place into a sauce pan with a drizzle of oil. Cook until soft.
  5. Add the couscous and the stock, then cover and leave to simmer until the couscous is soft.
  6. Drain the couscous and leave to sit in a bowl to cool down. Once the couscous has cooled, add the cumin and coriander and mix to combine.
  7. Then start plating up, I usually use a serving bowl so people can help themselves.
  8. Top it off with the yellow cauliflower and rocket. Enjoy! 

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