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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!

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  • Cooking Time
     
    15 minutes
  • Prep Time15 minutes
  • Servings2
recipe image Moroccan Couscous Salad
  • 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)
  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.