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Moroccan Style Couscous Salad

11 Sep

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.
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