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.
⅓ cup Natural Almonds, chopped and lightly toasted
½ cup Mint, roughly chopped
1can(400g) Chickpeas, rinsed and drained
½ red onion, chopped finely
100gspiralized beetroot and carrot
100gbaby spinach
3tbspavocado and garlic oil
To serve
lamb koftas
200gHummus
1tbspavocado oil and garlic
¼ cup Italian Parsley
2tbspDukkah
Lemon wedges
Salt and pepper to taste
1
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.
2
Toss all salad ingredients in a large bowl until just combined.
3
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.
⅓ cup Natural Almonds, chopped and lightly toasted
½ cup Mint, roughly chopped
1can(400g) Chickpeas, rinsed and drained
½ red onion, chopped finely
100gspiralized beetroot and carrot
100gbaby spinach
3tbspavocado and garlic oil
To serve
lamb koftas
200gHummus
1tbspavocado oil and garlic
¼ cup Italian Parsley
2tbspDukkah
Lemon wedges
Salt and pepper to taste
Directions
1
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.
2
Toss all salad ingredients in a large bowl until just combined.
3
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.
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