Moroccan Couscous Salad By The Last Food Blog
Ingredients
- 1 ½ cups butternut squash (210g/7.4oz)
- 2 small red onions (1 cup/140g/5oz)
- 1 medium red bell pepper (1 cup/125g/4.5oz)
- 1 ½ tbsp olive oil
- 1 medium zucchini/ courgette (165g/ 1 ⅓cup/6oz)
- 7 or 8 dried,
- 1 ⅓ cup couscous
- 1 ½ cup low sodium vegetable stock (300ml)
- 1 lemon, the zest and juice of
- 2 cloves of garlic minced
- 1 tsp cumin
- 1 tsp ground coriander
- ¼ tsp cinnamon
- ¼ cup extra virgin olive oil
- 1 15oz can of cooked chickpeas
- salt and pepper to season
- 1 small handful of flat leaf parsley,
- 2 heaped tbsp finely chopped fresh mint leaves
- ¼ cup pomegranate seeds or more if you wish optional
- ⅓ cup blanched flaked almonds optional
Instructions
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