Moroccan cuisine · Salads & Mezze

Moroccan Couscous Salad

Fluffy couscous with cucumber, tomato, mint and raisins, brightened with lemon.

Ingredients · for 4 servings

• 250g couscous
• 300ml vegetable stock
• 1 cucumber
• 3 tomatoes
• 4 spring onions
• 60g raisins
• 1/2 bunch mint
• 1/2 bunch flat-leaf parsley
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Soak the raisins in warm water for 10 minutes; bring the vegetable stock to a boil.
2. Place the couscous in a bowl, pour over the boiling stock, cover and let swell for 10 minutes.
3. Fluff the couscous thoroughly with a fork, stir in 2 tbsp olive oil and let cool uncovered so it stays grainy and doesn't clump.
4. Peel the cucumber, halve it, scrape out the seeds and dice finely; dice the tomatoes and let drain briefly, and cut the spring onions into fine rings.
5. Finely chop the mint and parsley and toss lightly with the vegetables, the drained raisins and the couscous.
6. Season generously with the lemon juice, the remaining olive oil, salt and pepper, and serve well chilled.