Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 8 to 10 people
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Difficulty level: 2 out of 4
11 Ingredients
- 360grams uncooked moghrabiehingredient tip
- 60milliliter olive oil
- 1/2 juice of lemon
- 135grams Angas Park medjool dates, chopped (pitted)
- 100grams Sunbeam currants
- 120grams Angas Park dried apricots, chopped
- 130grams Angas Park dried figs, chopped
- 60grams Sunbeam slivered almonds, toasted
- 1/2 small bunch flat leaf parsley, roughly chopped
- 1 pinch sea salt
- 1 pinch black pepper, freshly cracked
Method
Step 1 of 4
Rinse the couscous under cold, running water. Add to a saucepan with 750ml water, bring to a boil then reduce heat to low, cover and cook for 15 mins or until soft. Drain and rinse under running water and set aside to cool completely.
Step 2 of 4
Whisk together olive oil and lemon juice, season and pour over the cooled couscous. Toss to coat.
Step 3 of 4
Add remaining ingredients and mix well. Spoon into a presentation bowl to serve.
Step 4 of 4
This salad can be served cold or at room temperature.
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