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recipe image Moroccan Couscous Salad

Moroccan Couscous Salad

Moroccan Couscous Salad

Give your lunch a twist with this delicious Moroccan couscous recipe. Packed with lots of vegetables, it’s a minimal effort lunch option with maximum flavour!

Give your lunch a twist with this delicious Moroccan couscous recipe. Packed with lots of vegetables, it’s a minimal effort lunch option with maximum flavour!

  • Prep time15 minutes
  • Ready In30 minutes
  • Servings2 portions
  • DifficultyEasy

Ingredients

  • 1 Reduced Salt Vegetable Stock Cube, dissolved in 150ml boiling water
  • 115 g couscous
  • 20 g Flora Original, melted
  • 200 g tinned chickpeas, drained
  • 1/2 pepper, diced
  • 2 spring onions, chopped
  • 4 cm piece cucumber, diced
  • 3 - 4 cherry tomatoes, quartered
  • 1 - 2 tbsp chopped fresh parsley or mint
  • 2 tbsp mayonnaise
  • 1/4 lemon zest, finely grated (optional)

Nutritional Guidelines
(per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Prepare the vegetables and set aside.
  2. In a bowl, pour the hot stock over the couscous, cover and leave for 10 minutes – or until the liquid has been fully absorbed.
  3. Use a fork to fluff up the couscous, then add the melted Flora and mix well.
  4. Add the remaining ingredients and toss well together.