How to make Moroccan couscous salad recipe - An ideal partner for kebabs, chicken, and lamb. Salade de couscous marocain recette
Put 9oz (250g) couscous in a large bowl with enough hot vegetable stock to just cover. Leave for 5 minutes, then fluff up with a fork.
Cook 2 chopped zucchini in a little olive oil until golden, then add to the couscous with a good pinch of paprika, the juice of 2 lemons, a handful of fresh flat-leaf parsley, finely chopped, and a handful of chopped olives. Season well with sea salt and freshly ground black pepper, and stir to combine.
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| Moroccan couscous salad |
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