Moroccan Couscous Salad

Ingredients

• Instant Moroccan Couscous

  Gefen

  ¾ cup (uncooked) or 130g

• Water

  Plain, clean water

  ½ cup or 118g

• Salt

  Table

  ½ tsp or 3g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Ginger

  Spices, ground

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Pomegranates

  Raw

  ½ pomegranate or 141g

• Zucchini

  Summer squash, includes skin, raw

  ½ medium or 98g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Oranges

  Raw, all commercial varieties

  ½ fruit or 66g

• Orange zest

  ¼ orange or 1g

• Raisins

  Seedless

  15g

• Parsley

  Raw

  ¼ cup or 15g

• Radishes

  Raw

  4 medium or 18g

Directions

1. Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
2. Cover the couscous with a tea towel or lid and leave for 5 minutes.
3. Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
4. Wash the orange and grate the zest.
5. Peel and chop the orange and add it to the salad, along with the zest.
6. Deseed the pomegranate (here’s a helpful video) and add the seeds.
7. Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
8. If you managed to find a fig, chop it up and add it to the salad.
9. Wash and chop the parsley and any other optional herbs, again add them to the salad – for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.

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