Moroccan couscous salad with charred red pepper, mushroom and coriander.
Chop the onions, peppers and mushrooms.
Now sauté the chopped peppers, onions and mushrooms in olive oil until reduced.
Add the rasa el hanout spices and stir cook for a further 2 minutes.
Now place the mixture into a large serving dish and level it across the dish.
Next cover the onions, pepper and mushrooms with the dried couscous
Pour over boiling water until the whole dish is just covered with the boiling the water.
Cover the dish with cling film and put to one side until the water is completely absorbed by the couscous for about 20 mins.
Once the water has been completely absorbed, remove the clingfilm and use a fork to gently stir and fluff the couscous and peppers together.
To stop it cooking further, put the couscous mix into to another serving bowl add the chopped coriander and a drizzle of olive oil
ready to serve.
Ingredients 
sauté the onion, peppers and mushrooms 
cook until reduced and charred 
add the rasa el hanout spices and stir cook to 2 minutes 
place in a dish 
cover with the dried couscous 
pour over boiling water until the mixture is covered 
now cover with cling film and let the couscous cook 
after 20 mins 
use a fork to mix the couscous 
place the couscous in a serving dish with fresh coriander 
ready to serve 
moroccan spiced couscous ready to serve
Moroccan red pepper couscous
Ingredients
- 300 gm couscous
- 2 red peppers
- 1 green pepper
- 1 onion
- 100 gm mushrooms
- 2 tbsp olive oil
- 3 tbsp rasa el hanout spices
- 1 tsp sea salt
- 3 tbsp fresh coriander
Method
- chop the onions, peppers and mushrooms
- Sauté the chopped peppers, onions and mushrooms in olive oil until reduced
- Add the rasa el hanout spices and stir cook for a further 2 minutes
- Now place the mixture into a large dish and level it like a layer with plenty of room on top for the couscous.
- Next cover the mixture with the dried couscous as another layer
- Pour over boiling water until all the couscous is just covered with the boiling the water.
- Cover the dish with cling film and put to one side until the water is completely absorbed by the couscous for about 20 mins.
- Once the water has been completely absorbed, remove the clingfilm, add the sea salt and use a fork to gently stir and fluff the couscous and peppers together.
- To stop the couscous from further cooking put it into to another serving bowl, drizzle with olive oil, add the chopped coriander and its ready to serve
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).