Moroccan Couscous Salad ★★★★★1 review

Serves 1 | Prep time: 5 mins | Cooking time: 10 mins

INGREDIENTS

• 1/2 cup quick cooking wholemeal couscous
• 1 Tbsp raisins
• 1/2 tsp Massel salt-reduced stock powder in 1/2 cup boiling water
• 1/2 a carrot, grated
• 1/4 red capsicum (bell pepper), finely diced
• 1/2 cup canned chickpeas, rinsed and drained
• 1/4 cup flat leaf parsley, chopped

Dressing

• 1 tsp olive oil (optional)
• 2 tsp lemon juice
• 1/2 clove garlic, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground ginger
• Pinch of iodised salt (optional)

METHOD

1. Mix the couscous with the raisins in a bowl then pour over the boiling stock. Cover to seal in the steam then let sit for 5 minutes.
2. To make the dressing place the oil, lemon juice, garlic, spices and salt in a jar with a lid then shake to mix.
3. Fluff the couscous with a fork to separate the grains then stir in the carrot, capsicum, chickpeas and parsley.
4. Pour over the dressing then toss together until well combined.