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Casablanca Couscous salad

Yields4 ServingsPrep Time10 mins

A tasty Moroccan-themed salad that pairs well with koftas, chicken, or falafel. It’s fast and easy to make and will surely be a winner for your dinner or lunch guests.

Casablanca Couscous Salad Recipe

 1 packet (200g) Couscous, Moroccan
 1 cup water, boiling
 ¼ cup orange juice
 zest from 1 orange
 5 Medjool Dates, roughly chopped, stone discarded
 ⅓ cup Natural Almonds, chopped and lightly toasted
 ½ cup Mint, roughly chopped
 1 can(400g) Chickpeas, rinsed and drained
 ½ red onion, chopped finely
 100 g spiralized beetroot and carrot
 100 g baby spinach
 3 tbsp avocado and garlic oil
To serve
 lamb koftas
 200 g Hummus
 1 tbsp avocado oil and garlic
 ¼ cup Italian Parsley
 2 tbsp Dukkah
 Lemon wedges
 Salt and pepper to taste

Pour couscous and the flavouring into a medium sized heatproof bowl. Add boiling water, orange zest and juice. Cover and leave to stand for 5 minutes. Fluff with a fork to separate the grains. Leave to cool for 10 minutes.


Toss all salad ingredients in a large bowl until just combined.


Serve couscous salad with koftas and hummus to complete this meal. Sprinkle Italian parsley leaves on top. Drizzle our avocado & garlic oil. Season with salt, pepper and dukkah.

Nutrition Facts

Servings 0

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