Moroccan seed salad

Cooking Salads Moroccan seed salad

For a quick side dish or light main try this Moroccan inspired salad made with couscous, ham, fetta and mint.

Lables: Egg free Fish free Shellfish free
  1. Place the couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 mins. Use a fork to separate the grains. Add the sultanas and lemon juice. Cover and set aside for 1 min to soak.
  2. Add the pepitas, sesame seeds, almonds, parsley, mint, chilli, ham and fetta. Gently toss to combine. Divide among serving dishes. Sprinkle with lemon zest. Serve with lemon wedges.

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1 cup couscous
1/2 cup sultanas
1/4 cup lemon juice
1/4 cup pepitas, toasted
1 tbsp sesame seeds, toasted
1/2 cup flaked almonds, toasted
1 cup flat-leaf parsley leaves
1/2 cup fresh mint leaves
1 red birdseye chilli, thinly sliced
100g thinly sliced ham, coarsely torn
100g Greek-style fetta, crumbled
Lemon zest, to serve
Lemon wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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