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10 • minutes
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2-4 • people
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Not too hard!

Casablanca Couscous salad

5/5 (2)


  • Couscous salad
  • tick1 packet (200g) Moroccan Couscous (we love Diamond Meals)
  • tick1 cup water, boiling
  • tick¼ cup orange juice
  • tickzest from 1 orange
  • tick5 Medjool Dates, roughly chopped, stone discarded (we love Fresh Life)
  • tick⅓ cup Natural Almonds, chopped and lightly toasted (we love Fresh Life)
  • tick½ cup Mint, roughly chopped (we love Superb Herb)
  • tick1 can(400g) Chantal Organics Chickpeas, rinsed and drained
  • tick½ red onion, chopped finely
  • tick100g spiralized beetroot and carrot
  • tick100g baby spinach
  • tick3 tbsp Chantal Organics Extra Virgin Olive Oil
  • To serve
  • tickLamb Koftas (optional)
  • tick200g hummus (we love this Garlic & Lemon Hummus)
  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick¼ cup Italian Parsley (we love Superb Herb)
  • tick2 tbsp Dukkah (we love this Homemade Dukkah)
  • tickLemon wedges
  • tickSalt and pepper to taste


  • Step 1.

    Pour couscous and the flavouring into a medium sized heatproof bowl. Add boiling water, orange zest and juice. Cover and leave to stand for 5 minutes. Fluff with a fork to separate the grains. Leave to cool for 10 minutes.

  • Step 2.

    Toss all salad ingredients in a large bowl until just combined.

  • Step 3.

    Serve couscous salad with koftas and hummus to complete this meal. Sprinkle Italian parsley leaves on top. Drizzle Olive Oil over the top. Season with salt, pepper and dukkah.

  • Tip:

    If preparing this meal for lunch at work, place hummus on the bottom of your lunch box, followed by couscous, then the other salad ingredients, koftas, then Italian parsley. Keep the oil separate and add to the salad when you're ready to eat. This will stop the salad wilting.

Chantal Organics Products used

Extra Virgin Olive Oil

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