Moroccan couscous salad

Moroccan couscous salad

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This Moroccan couscous salad is a colorful, tangy, and sweet dish that will brighten up your dinner table.
Servings: 4
Calories: 282


  • 9 1/2 oz couscous
  • a pinch of ground cinnamon
  • 10 floz boiling vegetable stock
  • 1 3/4 oz ready to eat dried apricots
  • 8 oz cucumber chopped finely
  • 6 oz tomatoes de-seeded and chopped finely
  • zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh mint
  • salt and freshly ground black pepper


  • Place the couscous in a bowl with the cinnamon.
  • Pour over the boiling stock, mix well and cover the bowl with clingfilm. Leave to stand for 10 minutes.
  • Using scissors, snip the apricots into small pieces.
  • Fluff up the couscous with a fork - by this time all the grains should be plump and separate from each other
  • Add the apricots, cucumber tomatoes, lemon zest, lemon juice, mint and seasoning.
  • Cover the salad and chill until required.
Calories: 282 kcal
Carbohydrates: 58 g
Protein: 10 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 307 mg
Potassium: 351 mg
Fiber: 5 g
Sugar: 4 g
Vitamin A: 951 IU
Vitamin C: 13 mg
Calcium: 40 mg
Iron: 1 mg
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