INGREDIENTS
by Rachel Allen

A quick and easy Moroccan couscous salad that's great for a lunchbox or to serve with cold chicken.

This meal is low calorie and provides 300 kcal, 5g protein, 31g carbohydrate (of which 6g sugars), 17g fat (of which 2.5g saturates), 2.3g fibre and 0.5g salt per portion.

Side dishes

Buyer's guide

Traditional couscous can be bought in Britain, but needs pre-soaking and takes a long time to cook – it’s usually steamed. Quick-cook couscous is more readily available and more convenient, as it just needs rehydrating in boiled or simmering water. Ready-flavoured couscous can be bought in supermarkets, but you'll usually get a tastier result by adding your own ingredients to flavour plain couscous during cooking.

Preparation

Stir cooked vegetables such as roasted peppers and mushrooms into rehydrated couscous, or toss with chopped nuts and dried fruits and flavour with a pinch of your favourite spice. Or serve cooked couscous as a dessert, sweetened with ground cinnamon.

Typically made with couscous