zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Moroccan Vegetable and Couscous Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Moroccan Vegetable and Couscous Salad

    Mixed vegetables, spicy couscous and crisp lettuce leaves combine to make this unusual and satisfying Moroccan-style salad.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 150g Waitrose Couscous
    • 1 tbsp Bart Spices Harissa Paste
    • Grated zest and juice of 1 lemon
    • 1 tbsp olive oil
    • 2 tsp ground cumin
    • 1 aubergine, cut into bite-sized pieces
    • 1 pack mixed peppers, deseeded and cut into bite-sized pieces
    • 1 red onion, cut into bite-sized pieces
    • 410g can Waitrose Chick Peas, drained and rinsed
    • 1 pack fresh coriander, roughly chopped
    • 1 Romaine heart, washed and shredded
    • 150g pot Waitrose Natural Fat Free Bio Yogurt
    • Salt and freshly ground black pepper

    Method

    1. Place the couscous in a large bowl and cover with 200ml boiling water. Stir, cover and allow to stand for 5 minutes. Fluff with a fork, then stir in the harissa, lemon zest and juice. Season, cover and leave to cool.
    2. Heat the oil in a non-stick frying pan, add the cumin and cook for 1 minute, stirring. Add the vegetables and fry in batches for 10 minutes, or until tender. Cool. Stir into the couscous with the chickpeas and coriander.
    3. Add the lettuce and toss to combine well. Drizzle with the yogurt and serve immediately.

    Your recipe note

    Edit your recipe note

    Cook's tips

    The flavours in this salad improve with time. If you can, make up to the end of step 2, then cover and leave in the fridge overnight. Complete step 3 immediately before serving.

    Comments

    Average user rating

    4 stars

    Glossary