Best Moroccan Couscous And Lentil Salad Recipes

MOROCCAN COUSCOUS SALAD

Steps:

• Preheat oven to 450 degrees F.
• Make the couscous: In a medium saucepan, combine chicken broth, turmeric, and olive oil. Bring to a boil and stir in the couscous. Cover with a lid and remove from heat immediately. Let it sit for 5 minutes. Then fluff couscous with a fork. Add raisins, cover again, and set aside to let the couscous cool slightly.
• Roast the vegetables: On 2 large sheet pans (to avoid overcrowding), add the diced red bell peppers, diced eggplant, diced zucchini, and diced red onion. Toss with salt (about 1/2 teaspoon per sheet pan), ground black pepper, and minced garlic. Roast for about 15 minutes or until softened, tossing halfway through.
• Make the dressing: In a mason jar, combine the Dressing ingredients: olive oil, lemon juice, minced garlic, ground cumin, ground coriander. Add salt and pepper to taste. Cover and shake well to combine. Set aside.
• In a large bowl, toss prepared couscous with the raisins, the roasted vegetables, chickpeas, grated carrots, chopped parsley, and almonds. Add the dressing and toss to combine a few more times. If needed, season with more salt and pepper. Enjoy!

MOROCCAN LENTILS AND COUSCOUS

Steps:

• Place the lentils in a medium saucepan.
• Add garlic, spices, and 3 cups of water. Bring to a boil over medium heat, stirring occasionally.
• Reduce heat to low, cover, and simmer 40 minutes, stirring once halfway through cooking time.
• While lentils are cooking, bring 1 cup of water to a boil in a small saucepan.
• Remove from heat, stir in couscous, cover, and set aside for 15 minutes.
• Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned, about 10 minutes.
• Add lentils to skillet and mix well.
• Remove and discard bay leaf. Serve lentils over couscous.

MOROCCAN COUSCOUS SALAD

Steps:

• Boil the water and add it to couscous in a large serving bowl, with ½ tsp of salt.
• Cover the couscous with a tea towel or lid and leave for 5 minutes.
• Take a fork and gently loosen up the couscous and add the cumin, ginger, olive oil and paprika powder. You want it nice and dry, no big clumps.
• Wash the orange and grate the zest.
• Peel and chop the orange and add it to the salad, along with the zest.
• Deseed the pomegranate (here's a helpful video) and add the seeds.
• Dice the zucchini and bell pepper finely. Add both to the salad, along with the raisins and radish slices, if using them.
• If you managed to find a fig, chop it up and add it to the salad.
• Wash and chop the parsley and any other optional herbs, again add them to the salad - for example, if you have any spare cilantro or mint knocking around, they would be perfect. Season with salt and pepper.
• Give it a good toss ;)
• That's it! You have one fresh, delicious, Moroccan couscous salad.

MOROCCAN COUSCOUS AND LENTIL SALAD

Steps:

• In a small saucepan simmer lentils in water to cover by 2 inches until tender but not falling apart, 15 to 20 minutes, and drain well.
• Transfer hot lentils to a bowl and stir in 1 tablespoon vinegar and salt and pepper to taste.
• Cool lentils completely, stirring occasionally.
• In a saucepan bring water to a boil and add couscous and salt.
• Remove pan from heat and let couscous stand, covered, 5 minutes.
• Fluff couscous with a fork and transfer to a large bowl. Stir in 1 tablespoon oil and cool completely, stirring occasionally.
• In a small bowl whisk together garlic paste, remaining 2 tablespoons vinegar, remaining 3 tablespoons oil, and salt and pepper to taste.
• Stir lentils and dressing into couscous. Chill salad, covered, at least 3 hours and up to 24.
• Just before serving, stir in remaining ingredients and season with salt and pepper.