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Moroccan herb couscous
heartfoundation.org.au|Helpline 13 11 12

Moroccan herb couscous

15 minutes (5-7 minutes (couscous))
Serves Serves 4 (as a side)
  • 1/2 cup uncooked wholemeal couscous
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 orange
  • 1 teaspoon orange zest
  • 1 medium zucchini, peeled into thin ribbons with a vegetable peeler
  • 1 medium red capsicum, thinly sliced
  • 5 radishes, thinly sliced
  • 3 cups baby spinach leaves, roughly chopped
  • 1/2 cup raisins
  • 1/4 cup pepitas
  • 3 tablespoons parsley, roughly chopped
  • 3 tablespoons mint, roughly chopped
  • 2 tablespoons olive oil
  1. Cook couscous according to packet instructions. Set aside.
  2. Once couscous is cooled, transfer the couscous to a large bowl and add cumin, ginger and paprika power, using a fork to gently loosen up the couscous to ensure there are no clumps.
  3. Grate the zest of the orange before slicing the orange into small wedges ensuring to remove any white pith. Add to the bowl.
  4. Add zucchini, red capsicum, radishes, spinach, raisins, pepitas, parsley, mint and olive oil. Toss to combine and serve.

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