VEGGIES
VEGGIES
Moroccan Couscous Salad
Ingredients
COUSCOUS SALAD
  1. 3 cups couscous
  2. 4 1/2 cups stock
  3. 2 cups roasted butternut squash
  4. 2 red bell peppers chopped
  5. 1 cup dried apricots chopped
  6. 1 cup feta cheese crumbled
  7. 2-3 cups rocket/arugula chopped
  8. 3 tbsp olive oil
  9. juice of 1/2 - 1 lemon
  10. salt to taste
  11. pepper to taste
MOROCCAN "PROTEIN" OF CHOICE
  1. Protein of choice, cubed
  2. 2 tsp ground coriander
  3. 2 tsp ground cumin
  4. 1 tsp ground cinnamon
  5. 1 tsp paprika
  6. chilli flakes to taste
  7. 2 tsp salt
  8. 1 tsp ground black pepper
  9. 3 tbsp olive oil
  10. juice of 1/2 lemon
Methods
  • Place the couscous in a large bowl then pour over the boiling hot stock. Cover with plastic wrap and allow to stand for 10-15 minutes.
  • When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.
  • Combine all the Moroccan protein ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes and up to 24 hours.
  • Cook the protein in a hot frying pan until.
  • Serve the couscous salad with the Moroccan protein.
  • For meal prep: Divide the salad and chicken into sealable containers and store in the fridge for the week ahead.