Moroccan vegetable couscous salad with orange and raisins
A tasty vegetarian 600 calorie meal or small side dish.
200g dried couscous
1 large red onion (160g), diced
1 clove garlic, finely chopped or minced
2 red or yellow peppers, diced
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 vegetable or chicken stock cube
1 x 400g tin of chick peas, drained
2 tsp. medium curry powder (or to taste)
40g toasted flaked almonds
100g crumbled feta
Small bunch mint
Small bunch coriander
Extra 200kcal for men – add an extra 40g of feta per serving plus and extra 15g flaked almonds.
Cook the couscous according to the packet instructions but add a stock cube to the boiling water and stir well.
Put a non-stick frying pan on a medium heat and add 1 tbsp. olive oil along with the garlic, onions and curry powder. Cook for about 5 minutes before adding the peppers. Cook for a further 5 minutes until the vegetables are soft. Stir occasionally so that the vegetables do not stick.
Fluff up the couscous with a fork and add to a large serving bowl. Add the cooked vegetables and stir well. Peel and slice 1 ½ of the oranges (leaving half an orange to juice for the dressing.) Add to the couscous and mix well. Now add the raisins, feta, toasted almonds and herbs and mix well.
Finally, make a dressing using 1 tbsp. olive oil, 1 tbsp. red wine vinegar and half an orange juice. Season with salt and pepper and pour over the couscous.
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