Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Moroccan couscous with apricots is a great dish as we get closer to summertime. Light, healthy, flavorful.
The sweetness of the apricots, the saltiness of the cheese, the crunchy bite from the almonds, sharp tangy spring onions, fresh cilantro and fluffy couscous with a hint of orange and cinnamon.
Just go outdoors to your favorite place to sit and relax, take a bite of Moroccan couscous and let the flavors do a happy dance on your tongue. It’s all good!
- Couscous (1cup / 200g)
- 1 Orange (zest)
- Pinch of Cinnamon
- Dried Apricots
- 3 Spring Onions
- Fresh Cilantro
- White Cheese (Feta 100g)
- Grate the orange (only the colored part not the white skin underneath, as that part has a bitter taste to it.)
- Add the couscous, orange zest and a pinch of cinnamon in a bowl or pan. Add 2 cups of boiling water. Cover; let stand until water is absorbed, about 5-10 minutes. Fluff couscous with fork. Set aside.
- Finely chop the apricots, cilantro and spring onions. Crumble or cut the white cheese into cubes.
- Mix all the ingredients together. (couscous, apricots, spring onions, cilantro, white cheese & almonds).
- If you want a gluten-free version, try substituting the Couscous with Quinoa.
This Mediterranean Couscous Salad with roasted veggies is delicious!
A healthy salad that is super simple to put together and can easily be made in advance. Filled with yummy colorful ingredients like roasted eggplant, zucchini, yellow bell pepper, marinated mushrooms, cherry tomatoes, olives and feta cheese.
Yes, you will love this salad. It’s a genuine crowd-pleaser. Make it for your next dinner party or potluck gathering, people won’t be able to resist. Try eating this without a smile on your face
(You can make this dish gluten-free by swapping out the couscous for quinoa.)
Mediterranean Couscous Salad
- Couscous (1 ½ cup)
- 2 Garlic Gloves
- Olive Oil
- 1 Eggplant
- 1 Zucchini
- 1 Yellow Bell Pepper
- Mushrooms (10)
- Kecap Manis (3-4tbsp)
- Cherry Tomatoes (10)
- Olives (green olives and/or black olives such as Kalamata)
- Feta Cheese
- Baby Spinach Leaves (handful)
- 1 Lemon
- Salt and Pepper
- Bring 2 ½ cups water, 1 teaspoon salt and ½ tablespoon oil to boil in medium saucepan. Stir in 1 ½ cup couscous. Remove from heat. Cover; let stand until water is absorbed, about 5 minutes. Fluff couscous with fork. Set aside.
- Finely cut 2 garlic gloves. Cut the eggplant, zucchini and bell pepper into slices. Add some olive oil, the chopped garlic, eggplant, zucchini and bell pepper in a grill pan. Roast until tender. Remove, set aside.
- Add 3-4 tbsp kecap manis to the mushrooms. Bring to heat in a pan, cook until tender. Set aside.
- Quarter the cherry tomatoes. Halve the olives. Crumble the feta cheese.
- Gently mix all the ingredients; baby spinach leaves, couscous, eggplant, zucchini, yellow bell pepper, mushrooms, cherry tomatoes, olives and feta cheese. Season with salt, pepper and some fresh lemon juice.
- Can be made 1 day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.
- Gluten Free: use quinoa instead of couscous to make this recipe gluten free!
Today I’d like to share one of my favorites with you: a hearty couscous salad.
I know, at first glance you might wonder ‘What is so special about this dish?’. To be honest it isn’t a fancy blow-me-away, or wake-me-up-in-the-middle-of-the-night-for-it, recipe. But it’s a dish that anyone will love. There are great colors and accessible flavors. Fluffy Couscous and stunning veggies dotted with ingredients like raisins, goat cheese, honey and mint. It’s a dish you can enjoy whether it’s a cold winter day or a balmy summer evening. For me this dish is kind of like a comfort blanket. Indulge yourself in it and you’re simply happy and satisfied
Getting hungry yet? Try it out and let me know if you like it too!
PS If you’re looking for a gluten free alternative, don’t worry, you can easily replace the Couscous for Quinoa
Hearty Couscous Salad
- Couscous (400g/14oz/2.2cup)
- 1 Eggplant
- 1 Red Bell Pepper
- 1 Red Onion
- Green beans (200g/7oz/1,3cup)
- Raisins (150g/)
- Soft Goat Cheese (100g/3.5oz)
- Fresh mint leaves (15g)
- 2 Tablespoons Honey
- Olive Oil
- Combine the couscous, raisins and boiling water (500ml/2cups) into a bowl. Give the mixture a quick stir and place a lid on the top. Place it on the side until later.
- Chop the mint leaves and crumble the goat cheese for later.
- Cook the freshly washed and trimmed green beans in a pan with boiling water. Let the beans simmer for about 4 minutes or until they are tender but still crisp. Drain the beans and place it on the side.
- Chop the onion and red bell pepper. Top and tail the eggplant, cut into chunks. Stir fry the onion, bell pepper and eggplant with a little olive oil and two tablespoons of honey until tender (about 5 minutes).
- Combine the couscous and raisins with the vegetables (green beans, onion, pepper, eggplant). Heat for about 3-4 minutes while stirring gently.
- Sprinkle with chopped mint leaves and crumbled goat cheese.
- Optional: Replace the Couscous for Quinoa for a gluten free alternative