Description
Mary Berry’s Moroccan Summer Salad is a colorful and nutritious dish that combines a variety of fresh vegetables, herbs, and spices with a zesty dressing
Ingredients
Scale
- 1 cup couscous
- 1 1/4 cups boiling water
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1 clove garlic, minced
- 1 red onion, finely chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup raisins
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the couscous: Place couscous in a large bowl. Pour boiling water over it, cover, and let it sit for 10 minutes.
- Fluff the couscous: Use a fork to fluff the couscous, ensuring there are no clumps.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, coriander, cinnamon, salt, and pepper.
- Combine vegetables and couscous: Add chopped onion, cucumber, bell peppers, cherry tomatoes, raisins, mint, and parsley to the couscous.
- Mix in the dressing: Pour the dressing over the couscous and vegetable mixture. Toss to combine thoroughly.
- Season to taste: Adjust seasoning with additional salt, pepper, or lemon juice if needed.
- Serve: Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.