Moroccan Style Couscous Salad

This afternoon’s vegan lunchtime adventure was soundtracked by Kid Dynamite’s Self Titled album & inspired by / adapted from a recipe in the Vegan Planet cook book.

Here goes:

Moroccan Style Couscous

Serves 2-4

Ingredients:

• 125 ml Safflower Oil
• 1/4 teaspoon Tumeric
• 1/4 teaspoon Ground Cinnamon
• 1/4 teaspoon freshly Ground Ginger
• 1/4 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne
• 375g Cooked Couscous
• 400ml Vegetable Stock
• 100ml Orange Juice
• 1/2 teaspoon Dark Brown Sugar
• 1/4 teaspoon peanut butter (pref smooth)
• Pinch of Salt
• 1 small White Onion, chopped v.finely
• 1 small Green Bell Pepper, cut into 1/4″ pieces
• 1 small Yellow Bell Pepper, ”    ”  ”     ”      ”    “
• 1 cup Raisins

Method

1. Cook Couscous, as per instructions in a medium saucepan. Lower heat when cooked & fluffy.
2. Add a quarter of the Safflower Oil and mix through, then add Cayenne, Cinnamon, Ginger, Cumin & Tumeric, mix through with a wooden spoon and cook on a medium heat until couscous is fragrant (1-2mins), be careful not to burn Couscous, or let it sick to the bottom of the pan.
3. Stir in Vegetable Stock and bring to the boil, then reduce to a low heat until liquid is fully absorbed (around 5 mins), then remove from the heat and let stand for 5 minutes.
4. In a separate small pan heat half of the remaining oil and cook the onion for around 2 minutes, add  the bell peppers and cook for 1 further minute and add to the couscous.
5. In a small bowl combine remaining Oil & Peanut Butter mix with a fork until loosely combined, then add Orange Juice, Brown Sugar & pinch of Salt.
6. Add Raisins to Couscous, then mix in the Oil mixture / dressing and toss the mixture gently to combine the ingredients.
7. Serve.