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Salat Tangiers   Veg  CD  ACC  Moroccan 20mins plus chilling


Serves 4-6     Cold  Vegetarian   Vegan  Vegetables  Dried Fruit  Nuts  Herbs  Accompaniment   Morocco  North African  Nth Africa



450g/1lb Uncooked Couscous

1/2 teasp Salt 

Boiling Water 

100g/4oz Carrots, diced 

1 Capsicum (sweet Pepper), deseeded and diced 

100g/4oz Green Beans, cut into short lengths 

1 Red Onion, chopped 

50g/2oz Raisins 

25g/1oz Chopped Almonds


110ml/4fl.oz. Olive Oil 

4 tbsp Lemon Juice 

½teasp Salt 

¼teasp Cinnamon 

3 tbsp Orange Juice 

4 tbsp Fresh Parsley 

1 tbsp freshly chopped Mint




1. Place the couscous and salt in large bowl add enough boiling water to cover it by 12mm/¼ inch,  cover tightly with clingfilm and allow to stand for 8-10 minutes


2. Meanwhile, place the carrots,  pepper and beans in a saucepan with enough water to just cover, bring to the boil and cook for 8-10 minutes until just tender. 


3. Meanwhile, mix together the dressing in a small bowl.


4. Drain the cooked vegetables well then add to the cooked couscous mixing well with a fork. 


5. Add the onions, raisins and almonds then pour in the dressing, tossing well. Chill for at least one hour before serving.


More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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