Ingredients
Units
- 1 cup orange juice
- 1/4 cup olive oil
- 1 cup uncooked instant couscous
- 1/3 cup raisins
- 1/3 cup chopped almonds
- 1/3 cup chopped fresh parsley
- 3 tablespoons of coriander seeds
- Salt and freshly ground black pepper
- Extras: carrots, red bell pepper, zucchini
Instructions
- In a clean skillet, over low heat, very lightly toast coriander seeds. Be careful not to burn them. Let them cool.
- Transfer to a mortar and crush with the pestle. You can also grind them in a seed or coffee bean grinder. But don't turn them into a powder.
- Put the couscous, olive oil, salt, and pepper to taste in a medium bowl. Stir to combine. It will be uneven.
- In a small saucepan, heat the orange juice with the raisins and bring to a boil.
- Immediately pour over couscous to cover. Cover the bowl with a lid or plate, and let stand 5 minutes. It should absorb the liquid.
- Fluff with a fork, add almonds, parsley, and crushed coriander seeds.
- Add extras if using any of them. You can use them raw or roasted. Cut them in small bites.Â
- Check olive oil, salt, and pepper and add more if necessary.
- Serve immediately or cover and keep refrigerated.
- Take out a half hour before serving.
Notes
Coriander seeds:
- They are sold in most supermarkets and you can buy coriander seeds online.
- They can be ground with a mortar and pestle, a nut grinder, or a coffee seed grinder, which is what I use.
Couscous: you can buy couscous online or at the grocery store.Â
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side dishes
- Method: Mixing
- Cuisine: International
Nutrition
- Serving Size: 1/4
- Calories: 435
- Sugar: 13.9 g
- Sodium: 156.1 mg
- Fat: 21.2 g
- Carbohydrates: 56 g
- Fiber: 6.2 g
- Protein: 9.5 g
- Cholesterol: 0 mg
Keywords: Moroccan couscous salad