Moroccan Couscous Salad – a delicious recipe with Three, chicken stock, vegetable oil, salt, white pepper, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Pour the couscous into a large bowl.
2
In a medium saucepan, combine the chicken stock with the vegetable oil, salt, white pepper, cumin, nutmeg and saffron.
3
Bring to a boil over moderate heat.
4
Slowly pour the stock mixture over the couscous and stir gently to moisten the grains.
5
Cover the bowl with a clean dish towel and let stand for 10 minutes.
6
Gently rub the couscous between lightly oiled hands to aerate and separate the grains.
7
Cover again and let stand, rubbing occasionally to break up any lumps, until the couscous has doubled in volume and the grains are light and fluffy, about 30 minutes.
8
Rewarm the couscous in the bowl over a saucepan of steaming water before serving.
549
kcal
Calories
29
g
Fat
70
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Three 10-ounce packages couscous (about 4 1/4 cups), 3 3/4 cups chicken stock or canned low-sodium broth, 1/3 cup vegetable oil, 2 teaspoons salt, and more.
Yes, Moroccan Couscous Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
