THIS RAINBOW COUSCOUS SALAD IS BURSTING WITH FLAVOUR AND ADORNED WITH VIBRANT COLOURS, IS GUARANTEED TO BE A DELIGHT ON YOUR TABLE.
For years since I have shared a regular mediterranean styled couscous salad, I have received numerous, wonderful feedbacks from you. THANK YOU. For those that find couscous to be drab and not imparting much of a flavour, then this North African Inspired Couscous, is sure to change your mindset. An idea that has been playing on my mind for years, until one day, I finally gave it a try. I wanted my couscous alone, to impart some kind of flavour, and have some colour too, but without using any artificial colourings.
This “Rainbow Couscous” was born from that longing. I have now been using this style of couscous salad, regularly, and it has alway been well received by family and friends that have tried it. Couscous has many health benefits, but does contain gluten, seeing that it is made from semolina flour. So although it may contain lesser calories as compared to rice, it may not be the best choice of carbs for you if you are on a specific low carb diet. Couscous is, however, good ‘PLANT BASED PROTEIN’, making it perfect for vegetarians and vegan diets.
Couscous is a STAPLE in North African cuisine, and was once even known to be a North African delicacy, until it become more popular around the globe. With this Recipe, I meld together the flavours of North Africa, with my love for Mediterranean cuisine. I also used Chickpeas again, which I spice up with similar North African Inspired spices, But this can be optional.
If this is already making you salivate….then you have to give this RAINBOW couscous a try soon. It is perfect as a side dish at any meal, versatile enough to pair well with all types of other protein dishes, or just as delicious, all on it’s own. Looking to add more colour and flavour to your next braai/barbecue event, then this rainbow couscous will be a super choice.
HAVE YOU TRIED OUT MY OTHER COUSCOUS RECIPES??? LIKE THIS
Do remember to please rate this recipe today, further down the blog post, and I look forward to hearing your feedback, on my other social media platforms, if you give this a try.
NORTH AFRICAN INSPIRED ‘RAINBOW’ COUSCOUS
AUTHOR: FOODEVA MARSAY
HOW TO MAKE:
1 Cup Couscous
1 and 1/2 Cup boiling water
1/2 teaspoon salt
1/4 teaspoon Turmeric Powder
2 -3 dashes of Cinnamon Powder
1 Tablespoon butter
~ Add all dry ingredients to a bowl, and mix through well with a fork. Add the butter into bowl.
~ Boil Water and add to the spiced couscous, pouring over the butter, so it may melt in.
~ Cover bowl with cling-film for 20 minutes and allow liquid to be absorbed by the Couscous.
~ Gently fluff up the couscous granules with a fork.
~ To serve, Plate onto a serving platter and Top with ingredients mentioned below.
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~ TOP WITH CousCous with …
Cubed Cucumbers, Cherry Tomatoes, Chopped Pepper, Feta Cheese, Finely sliced or chopped red onion, and sliced black olives (quantities as preferred)
And also (optional)…
1 Can of Chickpeas (Drained and Rinsed) or North African inspired Lightly Spiced Couscous, recipe shared below…
NORTH AFRICAN INSPIRED, LIGHTLY SPICED CHICKPEAS
Author: Foodeva Marsay (@foodeva_marsay)
How to Make:
1 Can of Chickpeas (drained and Rinsed)
~ Heat a small Saucepan, add 1-2 tablespoon Butter
~ When the butter is melted, quickly add in 1/4 teaspoon Turmeric Powder + 1/4 teaspoon Chilli Powder/Paprika + 1/4 teaspoon Cumin Powder + The can of chickpeas + salt to season
~ Allow the chickpeas to cook through until warm and coated well in these spices. Leave on low heat if you prefer a light crisp to it.
~ This Lightly spiced chickpeas can now be used to top onto you couscous or salad.
*NOTE BY FOODEVA MARSAY* ... Time permitting, you can also roast this with all added ingredients in the oven, for a crispier end result.
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To serve the North African Inspired ‘Rainbow’ Couscous, drizzle with Moroccan Vinaigrette whisked up with:
Moroccan Vinaigrette (North African Inspired Vinaigrette)
Author : Foodeva Marsay (@foodeva_marsay)
How To Make:
1/4 cup Olive Oil/Vegetable Oil
1/4 teaspoon finely chopped/crushed Garlic
2 Tablespoon Lemon Juice
1/4 teaspoon Sugar
Dash of Salt and Pepper, to season
1/4 teaspoon Paprika
1/4 teaspoon Cumin and Coriander powder
A dash of Cinnamon Powder
2-3 Tablespoon Fresh Chopped parsley
~ WHISK ALL INGREDIENTS WELL, AND USE, AS PREFERRED, TO DRIZZLE OVER SALAD JUST BEFORE SERVING.
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