Try this Mooccan couscous salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Mooccan couscous salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: vegan
Ingredients: 5 tbsp extra virgin olive oil; 12 oz israeli couscous; 1/3 cup raisins; 1/3 cup sun dried tomatoes get small ones from deli; 1 cup onion chopped; 3 cloves garlic chopped; 1 1/2 tsp cumin ground; 2 cups carrots peeled and sliced; 2 cups yellow summer squash trimmed and diced; 3 tbsp sherry or red wine vinegar; 2 tbsp harissa sauce from freezer; 1 cup cilantro coarsely chopped

Find the most delicious recipes here

INGREDIENTS

5 tbsp extra virgin olive oil
12 oz israeli couscous
1/3 cup raisins
1/3 cup sun dried tomatoes ; get small ones from deli
1 cup onion ; chopped
3 cloves garlic ; chopped
1 1/2 tsp cumin ; ground
2 cups carrots ; peeled and sliced
2 cups yellow summer squash ; trimmed and diced
3 tbsp sherry or red wine vinegar
2 tbsp harissa sauce ; from freezer
1 cup cilantro ; coarsely chopped

Servings

INSTRUCTIONS

1. Heat 1 tbsp. oil in a large saucepan over medium-high heat. Add couscous and cook 2 minutes, stirring, until lightly toasted. Add 4 cups water; bring to a boil. Reduce heat to low, cover and cook 10 - 12 minutes or until water is mostly absorbed. Stir in raisins and tomatoes; remove from heat. Let sand, covered 5 minutes or until no liquid remains. Transfer couscous to a large bowl.

2. In a large skillet, heap 1 tbsp. of the oil over medium heat; add onion, garlic, and cumin. Saute 1 minute; add carrots and squash. Saute vegetables 5 minutes or until just tender. Add to couscous along with remaining 3 tbsp. oil, vinegar, harissa and salt. Gently toss to combine and coat with dressing. Let cool to room temperature. Stir in cilantro before serving.

NOTES

Alert editor

Mooccan couscous salad

5 tbsp extra virgin olive oil
12 oz israeli couscous
1/3 cup raisins
1/3 cup sun dried tomatoes get small ones from deli
1 cup onion chopped
3 cloves garlic chopped
1 1/2 tsp cumin ground
2 cups carrots peeled and sliced
2 cups yellow summer squash trimmed and diced
3 tbsp sherry or red wine vinegar
2 tbsp harissa sauce from freezer
1 cup cilantro coarsely chopped

1.  Heat 1 tbsp. oil in a large saucepan over medium-high heat.  Add couscous and cook 2 minutes, stirring, until lightly toasted.  Add 4 cups water; bring to a boil. Reduce heat to low, cover and cook 10 - 12 minutes or until water is mostly absorbed. Stir in raisins and tomatoes; remove from heat.  Let sand, covered 5 minutes or until no liquid remains.  Transfer couscous to a large bowl.

2.  In a large skillet, heap 1 tbsp. of the oil over medium heat; add onion, garlic, and cumin.  Saute 1 minute; add carrots and squash.  Saute vegetables 5 minutes or until just tender.  Add to couscous along with remaining 3 tbsp. oil, vinegar, harissa and salt.  Gently toss to combine and coat with dressing.  Let cool to room temperature.  Stir in cilantro before serving.

Add Photo

moroccan couscous salad
TorontoCook

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1129g)
Recipe Makes: 8 Servings

Calories: 645
Calories from Fat: 53 (8%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.3g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 74mg		3 %
Potassium 1824mg		48 %
Total Carbohydrate 137.8g		41 %
	Dietary Fiber 20.9g	84 %
	Sugars, other 116.9g
Protein 17.7g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 645

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe