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Moroccan herb couscous
- 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
- Cook couscous according to packet instructions. Set aside.
- 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.
- Grate the zest of the orange before slicing the orange into small wedges ensuring to remove any white pith. Add to the bowl.
- Add zucchini, red capsicum, radishes, spinach, raisins, pepitas, parsley, mint and olive oil. Toss to combine and serve.
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