Moroccan couscous salad

Moroccan couscous salad

By
From
From Pasta to Pancakes
Serves
1
Photographer
Claire Peters

Often sold readymade in supermarkets, this is much more economical and tasty when you make it yourself. I love the combination of the couscous with raisins, cucumber, red onion, and yoghurt. It makes the thriftiest and tastiest of lunches.

Ingredients

Quantity Ingredient
1 chicken or vegetable stock cube
60ml water, boiling
50g couscous
1/2 cucumber, diced
1/2 red onion, chopped finely
2 tablespoons mint, chopped
1 tablespoon raisins or currants
1 tablespoon olive oil
1 lemon, juiced

Method

  1. Mix the stock cube into the boiling water. Stir well until dissolved and then pour onto the couscous and leave to sit for 5 minutes.
  2. Fluff up the couscous using a fork, then add the cucumber, red onion, mint and raisins or currants. Add the olive oil and lemon juice, mix well and season with some salt and pepper.
  3. Mix well so that all the flavours are combined.
  4. Pack your lunch in an airtight container and on your bike you go…

Optional extras:

  • A spice would be great here, and I would suggest 1/4 teaspoon cumin to mix with the other ingredients. Chopped coriander or dried apricots would work well with the flavours here too.

Serving suggestions:

  • Obviously, these are all ideas of what to take for lunch into uni. However, don’t think that you can’t serve these up for dinner. Use some pitta bread as an edible scoop/spoon.

Leftovers:

  • You can mix all the ingredients together and leave them tightly covered in the fridge for up to 2 days. This enables all the flavours to intensify and will leave you with a true taste of Morocco.
Tags:
student cooking
easy
healthy
budget
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