Moroccan couscous salad
For the couscous;
1 1/2 cups couscous
1 1/2 cups boiling water with 1 tsp boullion// veggie stock
1/2 cup raisins
2 tsp cumin
1/2 tsp cinnamon
2 tsp paprika
1 white Onion
4 cloves garlic
1 1/2 capsicum
2 celery sticks
2 grated carrots
3 tbsp olive oil
1 tbsp dijon mustard
4 tbsp lemon juice
1/2 tsp maple syrup (more if you like your dressing sweeter)
Chop onion, garlic, capsicum, celery and grate carrots.
Sauté onion and garlic on low med heat with a little water until soft. Add a little salt to help break the onions down.
Add in the capsicum, celery and grated carrots.
Add in 1 tsp cumin, 1/4 tsp cinnamon and 1 tsp paprika.
Sauté for 10 minutes until veggies are all soft. Adding in a little more water/stock if the veggies start sticking to the pan.
For the couscous; pour the 1 1/2 cups of couscous into pan with 1 1/2 cups of boiling water/stock, 1/2 cup of raisins and 1/2 tsp turmeric, the other 1 tsp cumin and paprika. Stir to combine and then cover with lid and let sit for 15-20 minutes.
Whilst the couscous is absorbing, start making the dressing. Add all ingredients in a bowl and whisk to combine. Adding a pinch of salt and pepper to taste. Adding more lemon for acidity or maple for sweetness.
Once couscous is ready, place in a big bowl and stir with a fork to get rid of the clumps. Add in the veggie mix, the dressing and strip to combine. Adding in more salt and pepper to taste.