Moroccan Couscous Salad with Minty Roasted Veggies
In this salad we deviate a little from Moroccan tradition by using our Handmade Pearl Couscous, which has a little more body and texture than regular wheat couscous, but you can use regular couscous as well. Matbucha with Olives and Mint imparts the robust and summery Moroccan flavors of roasted tomatoes. olives, preserved lemon and mint to the dish. Our Grilled Mediterranean Veggies make it easy to have this salad ready in minutes! Make more than you need; it makes a great leftovers (makes an excellent stuffing for peppers or tomatoes)!
Serves: 4-6 as a light main dish Cooking time: 12-15 min.
Ingredients
1 package Handmade Pearl Couscous
1 jar NY Shuk Matbucha with Olives & Mint
1.5 cups Pinwheel Grilled Mediterranean Veggies (frozen)
1 cup Pinwheel Local Sweet Peas (frozen)
1 large clove garlic, chopped
1 big handful of mint, chopped (parsley can be substituted)
Handful of fresh cherry tomatoes, halved
⅛-¼ cup Feta cheese to sprinkle over top
Olive oil
Salt & Pepper
Optional Ingredients
Olives, green or black pitted
¼ cup pine nuts, roasted very briefly in a skillet or toaster oven
1 10oz package Your Organics Chickpeas, drained and rinsed
Instructions
Cook the couscous according to the package directions.
Saute the garlic clove with 1 Tbsp olive oil at medium heat just until it starts to color a little bit; add the grilled veggies and saute until they soften and cook through (1-2 minutes). Then add the peas and cook another minute. Should take no more than 5 min. total.
When the couscous is ready & drained of any excess water, add .5 jar of the bright, herby Matbucha sauce and heat through quickly. Then transfer the couscous to a serving bowl and add the veggies, tomato, olives and, if using, the pine nuts, and chickpeas. Toss and taste for seasoning, adding salt, pepper and a dash of olive oil as desired.
Top with feta & mint and serve.