Special Diet

Couscous Salad With Peppers and Preserved Lemon

cook 20 mins
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Ingredients
  • 200 g (7 oz) giant couscous
  • 750 ml (1 1/2 pint) hot vegetable stock
  • 2 garlic cloves, crushed
  • 1/2 teaspoon finely grated fresh root ginger
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon orange zest
  • 100 g (3 1/2 oz) pumpkin seeds
  • 4 tablespoons olive oil
  • 1 red pepper and 1 yellow pepper, deseeded and finely chopped
  • 4 spring onions, finely sliced
  • 100 g (3 1/2 oz) cherry tomatoes, quartered
  • 1 tablespoon preserved lemon, drained and finely chopped
  • juice of 1 large orange
  • 2 tablespoons each finely chopped coriander and mint leaves
Directions
  • Place the couscous in a saucepan with the stock, garlic, ginger, cumin, cinnamon and orange zest. Bring to the boil and simmer for 10–12 minutes or until the couscous is tender.
  • Meanwhile, toast the pumpkin seeds in a dry frying pan.
  • Drain the couscous and place in a large mixing bowl with the olive oil, peppers, spring onions, tomatoes and preserved lemon.
  • Add the orange juice, chopped herbs and pumpkin seeds. Toss gently to mix well and serve immediately.
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