Moroccan Couscous Salad
Prep Time 40 min
Cuisine Savoury
Use Within Immediately
Method
Preheat your oven to 200 degrees.
Meanwhile, place the couscous in a large bowl with 1.5 tsp salt and cover with boiling water according to package instructions. Let sit for 10 minutes, then fluff with a fork.
Rinse and drain the chickpeas, then pat dry. Toss them with olive oil, paprika, salt and pepper, and spread on a baking tray. Roast for 25-30 minutes, shaking occasionally, until golden and crunchy.
Prepare the dressing by whisking ManiLife Original Smooth Peanut Butter with lime juice and just enough hot water to reach a drizzleable consistency. Season with a pinch of salt.
In a large bowl, combine couscous, chopped dates, smoked peppers, red onion, tomatoes, cucumber and mint. Top with the crunchy chickpeas and generous spoonful's of the peanut butter dressing.
Ingredients
- 1 jar chickpeas (approx. 400g, drained weight ~240 g)
- 2 tbsp paprika powder
- Olive oil
- 4 large dates, pitted and chopped
- A few smoked peppers from a jar, chopped
- 1 small red onion, finely sliced
- A handful of cocktail tomatoes, halved
- 1/2 cucumber, diced
- A handful of fresh mint, chopped
- 200g couscous
- Salt and pepper, to taste
For the dressing:
- 2 tbsp ManiLife Original Smooth Peanut Butter
- Juice of 1/2 Lime
- Hot water (enough to thin the dressing)
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THE CRUNCHIES
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THE DEEP ROASTS
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THE ORIGINAL ROASTS
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