Moroccan Cous Cous Salad
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Cooking tools:
- Oven
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Serving bowl
- Serving platter
Ingredients
- 1 sweet potato, chopped
- 1 eggplant, chopped
- 2 red capsicums, chopped
- 6 cloves garlic, peeled
- ¼ Jap pumpkin, chopped
- 1 tblspn olive oil
- 2 brown onions, chopped
- 1 tblspn butter
- 1 zucchini, chopped
- 1–2 tsps Whittington’s Moroccan spice
- 1 ½ cups cous cous
- 1 cup yoghurt
- 1 tspn chicken powder
- ¼ cup chopped mint
- Splash white wine
- Handful of pistachios
- Juice of half a lemon
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