Moroccan red pepper couscous salad

Moroccan couscous salad with charred red pepper, mushroom and coriander.

Chop the onions, peppers and mushrooms.

Now sauté the chopped peppers, onions and mushrooms in olive oil until reduced.

Add the rasa el hanout spices and stir cook for a further 2 minutes.

Now place the mixture into a large serving dish and level it across the dish.

Next cover the onions, pepper and mushrooms with the dried couscous

Pour over boiling water until the whole dish is just covered with the boiling the water.

Cover the dish with cling film and put to one side until the water is completely absorbed by the couscous for about 20 mins.

Once the water has been completely absorbed, remove the clingfilm and use a fork to gently stir and fluff the couscous and peppers together.

To stop it cooking further, put the couscous mix into to another serving bowl add the chopped coriander and a drizzle of olive oil

ready to serve.

Moroccan red pepper couscous salad
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5 from 1 vote

Moroccan red pepper couscous

Course: Salad
Cuisine: Moroccan
Keyword: Plant based, Vegan
Servings: 6 people
Calories: 268kcal

Ingredients

  • 300 gm couscous
  • 2 red peppers
  • 1 green pepper
  • 1 onion
  • 100 gm mushrooms
  • 2 tbsp olive oil
  • 3 tbsp rasa el hanout spices
  • 1 tsp sea salt
  • 3 tbsp fresh coriander

Method

  • chop the onions, peppers and mushrooms
  • Sauté the chopped peppers, onions and mushrooms in olive oil until reduced
  • Add the rasa el hanout spices and stir cook for a further 2 minutes
  • Now place the mixture into a large dish and level it like a layer with plenty of room on top for the couscous.
  • Next cover the mixture with the dried couscous as another layer
  • Pour over boiling water until all the couscous is just covered with the boiling the water.
  • Cover the dish with cling film and put to one side until the water is completely absorbed by the couscous for about 20 mins.
  • Once the water has been completely absorbed, remove the clingfilm, add the sea salt and use a fork to gently stir and fluff the couscous and peppers together.
  • To stop the couscous from further cooking put it into to another serving bowl, drizzle with olive oil, add the chopped coriander and its ready to serve

Nutrition

Calories: 268kcal | Carbohydrates: 46g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 335mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1367IU | Vitamin C: 69mg | Calcium: 49mg | Iron: 3mg
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