Moroccan Couscous Salad with Spring Veggies
A vibrant Moroccan Couscous Salad with Spring Vegetables like Asparagus, spring onions and red peppers. Chickpeas add protein and more deliciousness.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6 servings
Make the dressing by blending all ingredients together really well. Use a blender or a mortar and pestle. Set aside.
In a saucepan, bring 1 3/4 cups of water to boil. Season with salt and ground black pepper.
When the water boils, add the couscous and turn off the heat. Stir once to mix, then cover and let the couscous stand at least 10 minutes.
In a larger pan, heat 1 tsp of olive oil. Add the asparagus, season with salt and ground black pepper, and stir-fry about 3-4 minutes.
Add the couscous and the chickpeas and heat unitl warmed through, stirring occasionally.
Turn off the heat and add the roasted red peppers and spring onions along with the dressing, almonds, dates, and coriander. Stir well to mix.
Serve warm or cold.