Couscous salad
A salad for a lunch box or a shared table, which is convenient to prepare in advance.
Option: Basic recipe
25 min · 4 servings
Per serving
Approximately 433 kcal Protein: 11.4 g Fat: 15.1 g Carbohydrates: 64.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Cashew, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
NHS: food allergyIngredients
- Dry couscous – 240 g
- Water – 300 ml
- prunes – 80 g
- cashews - 70 g
- Parsley - 20 g
- Vegetable oil - 30 ml
How to cook
- Pour hot water from the list over the couscous and cover for 5-10 minutes. If the packaging indicates a different proportion of water, follow it.
- Fluff with a fork and cool.
- Chop dried fruits and herbs.
- Mix everything with butter and add nuts.
Products for the recipe
- Pitted prunes — 80 g for the recipe. Check and remove pits; cut into large pieces.
- Raw cashews, grade 320 — 70 g unsalted kernels without shell. Chop according to recipe.
Editorial variation of Vostok Food based on the specified dish. Simplified cold serving of couscous with water instead of broth, herbs, dried fruits and nuts. This is a variation of the basic recipe, not a separate traditional dish. Variation text - CC BY-SA 4.0.
Source: Wikibooks contributors — Cookbook:Moroccan Couscous · CC BY-SA 4.0