Moroccan Couscous Salad with Chickpeas & Almonds
This Moroccan couscous salad is a whole meal in a bowl: fluffy couscous tossed with roasted vegetables, chickpeas, sweet dried fruit and toasted almonds, all warmed through with ras el hanout. Served...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ocfinefoods.com.
Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Mixing bowl
- Fork
- Skillet
- Saucepan
- Stove
- Whisk
- Spoon
- Spatula
Ingredients
- 1 1/2 cups couscous + 1 1/2 cups hot stock
- 4 cups mixed vegetables, diced
- 1 tin chickpeas, drained
- 2 tsp ras el hanout, 1/2 tsp cinnamon
- 1 tsp harissa
- 1/3 cup chopped dates or apricots
- 1/3 cup slivered almonds
- Olive oil, lemon, herbs
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