Apple and Moroccan Giant Couscous Salad

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 1 Review

Recipe by Cook Vegetarian
Serves 2
Ready in 15 to 30 mins

Ingredients

  • 3 tbsp vegetarian dry sherry
  • 50g sultanas or raisins
  • 200g giant couscous
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 apple, cored and diced
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp fresh root ginger, peeled and finely grated
  • 1/2 red chilli, deseeded and finely chopped
  • 25g bunch fresh mint, leaves only, finely chopped
  • grated zest of 1 lemon
  • 1 tbsp pine nuts, toasted

Nutritional Information:

Calories: 538
Fat: 7.6gg

How To Cook

  1. Put the sherry into a small saucepan and gently bring just below the boil. Add the sultanas and set aside to soak.
  2. Meanwhile, put the couscous into a saucepan of boiling water and gently simmer for 6-8 minutes until swollen and tender. Drain in a sieve and rinse with cold water. Drain again thoroughly, using the base of a bowl to squeeze out any excess liquid. Set aside.
  3. Put the paprika, cinnamon and cumin into a dry frying pan and gently heat until fragrant. Transfer to a large bowl. Add all the remaining ingredients and stir in the couscous, sultanas and soaking sherry. Check seasoning and serve.
    4. www.pinkladyapples.co.uk
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Comments

1 person has helped to review this recipe.

Posted by littlechickpea on July 16, 2012

very nice, though a bit dry without extra lemon, tried & teated at recent party mmm

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Apple and Moroccan Giant Couscous Salad
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 15 to 30 mins
    Ingredients
  • 3 tbsp vegetarian dry sherry
  • 50g sultanas or raisins
  • 200g giant couscous
  • 1 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 apple, cored and diced
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 2 tsp fresh root ginger, peeled and finely grated
  • 1/2 red chilli, deseeded and finely chopped
  • 25g bunch fresh mint, leaves only, finely chopped
  • grated zest of 1 lemon
  • 1 tbsp pine nuts, toasted
    How to Cook
  1. Put the sherry into a small saucepan and gently bring just below the boil. Add the sultanas and set aside to soak.
  2. Meanwhile, put the couscous into a saucepan of boiling water and gently simmer for 6-8 minutes until swollen and tender. Drain in a sieve and rinse with cold water. Drain again thoroughly, using the base of a bowl to squeeze out any excess liquid. Set aside.
  3. Put the paprika, cinnamon and cumin into a dry frying pan and gently heat until fragrant. Transfer to a large bowl. Add all the remaining ingredients and stir in the couscous, sultanas and soaking sherry. Check seasoning and serve.
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