Moroccan Salad Recipe
Ingredients
| Couscous | 1 Cup (16 tbs) | |
| Scallions | 1 Bunch (100gm), finely chopped | |
| Green bell pepper - 1 small; halved, seeded and chopped | ||
| Cucumber - 1 piece 4-inch/10-cm, chopped | ||
| Canned chickpeas | 6 Ounce | |
| Golden Raisins | 1/3 Cup (16 tbs) | |
| Few lettuce leaves | ||
| Oranges | 2 | |
| Fresh mint sprigs - to garnish | ||
| Rind of 1 orange, finely grated | ||
| Mint | 1 Tablespoon, chopped (Dressing:) | |
| Plain yogurt | 2/3 Cup (16 tbs) (Dressing:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Cut the veggies, as desired.
2) In a bowl, place the couscous and cover it with enough boiling water.
3) Let it soak for 15 minutes or until grains are tender.
4) With a fork separate the grains.
SERVING
5) Combine couscous with scallions, bell pepper, chickpeas, raisins and cucumber.
6) Stir well and season with salt and pepper.
7) Prepare dressing in a small bowl by combining orange rind, yogurt and mint.
8) Pour the dressing over salad and mix well.
SERVING
9) To serve the salad, on 4 serving plates, arrange lettuce leaves equally and place the couscous salad over them
10) Top with orange segments, fresh mint sprigs and serve.
1) Cut the veggies, as desired.
2) In a bowl, place the couscous and cover it with enough boiling water.
3) Let it soak for 15 minutes or until grains are tender.
4) With a fork separate the grains.
SERVING
5) Combine couscous with scallions, bell pepper, chickpeas, raisins and cucumber.
6) Stir well and season with salt and pepper.
7) Prepare dressing in a small bowl by combining orange rind, yogurt and mint.
8) Pour the dressing over salad and mix well.
SERVING
9) To serve the salad, on 4 serving plates, arrange lettuce leaves equally and place the couscous salad over them
10) Top with orange segments, fresh mint sprigs and serve.
Chef
