Moroccan Couscous Salad – Nicky’s Kitchen Sanctuary

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until the onion softens, 5 minutes.

1 tablespoon oil, 1 onion

Add the chickpeas, garlic, salt, pepper, cumin, paprika, and celery salt and stir to combine. Cook for a further 5 minutes, until the spices are fragrant and the chickpeas are warmed through.

397 g (14oz) can chickpeas, 2 garlic cloves peeled and chopped, ½ tsp salt, ½ tsp black pepper, 1 tsp cumin, ½ tsp paprika, ½ tsp celery salt

Add couscous and hot broth. Stir and bring to a boil, then place a lid on the pan, turn off the heat and let sit for 5 minutes.

175 g (1 cup) dried couscous, 400 ml (1+⅔ cups) hot vegetable stock

Meanwhile, use a sharp knife to cut the peel off the oranges. Cut the oranges into segments and place them over a bowl (save the juice that catches in the bowl).

2 oranges

Remove the lid from the pan and pour the reserved orange juice into the pan. Fluff the couscous with two forks.

Add red and green peppers, tomatoes, spinach, apricots, spring onions, parsley and pomegranate seeds. Mix everything together and place in a serving bowl.

1 red pepper, 1 green pepper, 2 large tomatoes, 60 g (2 cups) wrapped baby spinach leaves, 95 g (¾ cup) dried apricots, roughly chopped 2 spring onions, 60 g (½ cup) packed parsley, chopped Seeds (arils) from a quarter of a pomegranate

Serve garnished with the remaining parsley and pomegranate.

30 g (½ cup) packed parsley, chopped Seeds (arils) from a quarter of a pomegranate