Moroccan-inspired couscous with a cucumber salad
Don't have a lot of time but still craving a meal with lots of flavour? Then this Moroccan-inspired couscous with a sweet and sour cucumber salad is something for you!
Ingredients
For the cucumber salad:
- 1/2 cucumber
- 1 tsp salt
- 2 tsp white sugar
- 1/2 tsp chili flakes
- white vinegar
For the couscous:
- 150 grams couscous
- 1 courgette
- 1 (small) onion
- 1 bell pepper
- 2 cloves of garlic
- 1/2 tbsp ground coriander
- 1/2 tbsp ground cinnamon
- 1/2 tbsp ground cumin seed
- 125 grams lima beans 1 can (200 grams) drained and rinsed
- 200 grams tomato pulp
- 1 vegetable stock cube
- zest and juice of 1 lime
- pepper and salt to taste
- chili flakes optional
Instructions
Cucumber salad
- Take the skin of of the cucumber and cut the cucumber into very thin slices
- Put the cucumber slices in a bowl and add the sugar, salt, and chili flakes
- Pour over the white vinegar until the cucumber slices are covered with the vinegar
- Let sit and when you’re almost finished with the couscous you can drain out the vinegar
Couscous
- Prepare the couscous according to the package
- Cut the onion into small pieces and cut the bell pepper into cubes
- In a pan, put some olive oil and add the onion and bell pepper
- While the onions and bell peppers are in the pan, cut the courgette into large cubes and mince the garlic cloves
- Add the courgette and garlic to the pan and let it cook for about 3 minutes
- Add the ground coriander, ground cinnamon and ground cumin seed into the pan and mix until the spices look wet
- Drain and rinse the lima beans and add them to the pan along with the tomato pulp
- Crumble the vegetable stock cube into the pan and let simmer for about 5 minutes
- Take the pan of the stove and add the lime juice, salt, pepper and chili flakes to taste
- Garnish with the lime zest and serve the sauce alongside the couscous and the cucumber salad
- Enjoy!