Recipe serves: 2

Moroccan Couscous Salad

Moroccan Couscous Salad

Prep Time 20 min

Cook Time 15 min


1/2 Knorr Reduced Salt Vegetable Stock Cube, dissolved in 150ml boiling water

115 g couscous

20 g Flora Buttery, melted

200 g tinned chickpeas, drained

1/2 pepper, diced

2 spring onions, chopped

4 cm piece cucumber, diced

3 - 4 cherry tomatoes, quartered

1 - 2 tbsp chopped fresh parsley or mint

2 tbsp Hellmann's Light Mayonnaise

1/4 lemon zest, finely grated (optional)


1. In a bowl, pour the hot stock over the couscous, cover and leave for 10 minutes - or until the liquid has been absorbed. 2. Use a fork to fluff up the couscous, then add the melted Flora and mix well. 3. Add the remaining ingredients and toss well together.

Recipe courtesy of Flora

Tagged in