Ingredients
100
gm cuscus
100
gm water
1
red bell pepper, (cut into cubes)
1
zucchini, (cut into cubes)
1
onion, (cut into cubes)
1
carrot, (cut into cubes)
2
tbsp parsley, (freshly chopped)
2
tbsp coriander, (freshly chopped)
1
lemon
1
tbsp balsamic vinegar
Salt and pepper
Noor Oil
Preparation
Introduction:
Couscous is commonly enjoyed in Morocco. The traditional couscous is cooked with special equipment and requires several steps. Nowadays easy to cook couscous is readily available for a fast and wholesome meal!
This vegetarian dish is ideal for the lunchbox too!
Steps Invovled:
Heat some water in a pan with some salt and bring it to a boil. Remove from the heat, add the couscous, give it a stir and let it rest.
Preheat the oven at 180°C and place all the vegetables in a baking tray. Season, add the balsamic vinegar and Noor Oil and bake for 10-15 minutes (until al dente).
When the vegetables are ready, mix them in a bowl with the couscous and the fresh herbs. Add the lemon juice and extra Noor Oil. Enjoy!
Suggestion:
Serve the salad warm with bread.