Moroccan Berber Cous Cous Salad


    30ml rapeseed oil

    250g wholegrain couscous 500ml water

    3g ras-el-hanout

    20g almonds

    20g pumpkin seeds

    20g harissa

    50g cucumber, diced

    50g apricots, diced

    50g olives, pitted and diced

    50g cherry tomatoes, cut in halves

    5g mint, washed and finely sliced

    50g pomegranate seeds

    zest and juice of 1⁄2 lemon

    salt and pepper, to season

    20ml argan oil

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Main serves 4

A dish inspired by Moroccan adventures.....

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Heat the rapeseed oil over medium heat in a large saucepan. Cook the couscous, stirring frequently, until golden (4 to 5 minutes).


Add the water, ras-el-hanout and a pinch of salt and bring to a boil. Reduce the heat to low and cover and simmer for 9-10 minutes until the couscous is just tender and the liquid is absorbed. Set aside to cool slightly.


Lightly toast the almonds and pumpkin seeds in a frying pan for 3-4 minutes with a splash of rapeseed oil.


Season the warm couscous with harissa.


Add the cucumber, apricot, olives, tomatoes, mint, pomegranate, almonds and pumpkin seeds and mix gently to incorporate.


Add the lemon juice and zest and season with salt and pepper. Transfer to a serving bowl and serve drizzled with argan oil.

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