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winter couscous salad with moroccan dressing RECIPES


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Winter Couscous Salad with Moroccan Dressing

  • Easy
  • Cooking Time: 20min
  • Preparation Time: 30min
  • Serves: 6 portions
Winter Couscous Salad with Moroccan Dressing

Ingredients:

Dressing

  • 3 tbsp lemon juice
  • 3 tbsp reserved KOO Apricot Juice
  • 2 tsp harissa or chermoula paste
  • ½ tsp chilli
  • 2 tbsp honey
  • 2 tbsp fresh coriander, finely chopped
  • ½ tsp paprika
  • 75 ml sour cream
  • 150 ml low oil dressing
  • Salt and pepper for seasoning
  • 500 g sweet potatoes, skin on and cut into chunks
  • 75 ml oil, sunflower or mixed
  • 2 tbsp garam masala
  • 1 can KOO Chick Peas, drained
  • ½ cup KOO Cocktail Onions, drained
  • ½ can KOO Apricot Halves, drained and cubed (reserve apricot juice for dressing)
  • 1 ½ cup couscous, already swelled
  • ½ cup KOO Sliced Beetroot, and drained
  • 2 cup baby rocket
  • 3 tbsp fresh coriander, roughly chopped

Kitchen gadgets:

Roasting dish, mixing bowl, serving platter

Method:

  1. Heat the oven to 180°C.
  2. Dressing: Mix all ingredients together, allow to infuse for 15 minutes. Adjust the seasoning if need be with salt and pepper.
  3. Rub the sweet potato with oil and place on a baking tray.
  4. Sprinkle with garam masala and bake in the oven for approx 20 minutes or until cooked but still firm. Add the cocktail onions and mix to combine. Allow to cool. Drain excess oil off. Mix potato mixture with the Moroccan dressing.
  5. On an attractive serving platter, arrange couscous with the rocket and fresh coriander. Top salad with sweet potato mix, apricots, chickpeas and beetroot. Drizzle with any extra salad dressing.

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