davidtrump 0 Posted August 22, 2019 Moroccan couscous, Cucumber diced, Lemon juice, Mint leave finely chopped, Vegetable stock, Pesto, Cherry tomatoes quartered, Walnuts toasted. Ingredients 6 servings 200 gms Moroccan couscous 250 ml Water 200 ml Vegetable stock 1 tbsp Sliced black olives (15 gms), heaped 25 gm Sun dried tomatoes chopped 75 gm Green bell pepper diced 50 gm Red/yellow bell pepper, diced 5 Cherry tomatoes quartered 75 gm Red onion finely sliced 120 gm Cucumber diced 3 tsp Cilantro finely chopped 80 gm Feta cheese crumbled 1/4-1/2 tsp Paprika 2 tbsp Pesto 1 tbsp Mint leave finely chopped 1 1/2 tsp White sesame seed lightly toasted 50 gm Walnuts toasted 4 tbsp Pine nuts toasted 2 tbsp Golden seedless raisins to taste Lemon juice to taste Salt Steps In a pan heat water and stock to a rolling boil. In a large bowl add the couscous. Pour the hot water + stock over it and immediately cover. Keep aside for 10 - 15 minutes. Uncover and fluff the couscous using a fork. Keep aside. In another bowl, toss in all the remaining ingredients and mix well. Add the pesto coated vegetables into the couscous and mix until all the ingredients are well combined. Serve warm or cold. cookpad.com Quote Share this post Link to post Share on other sites
