Orange Cous Cous Salad

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(serves 8-10)

  • 1 cup cous cous
  • 1 cup boiling water
  • 15g butter
  • Good pinch of salt
  • ½ tsp chilli flakes
  • 1-2 tbsp ras-el-hanout
  • 1 tsp cumin
  • 130g dried apricots finely sliced
  • 2 spring onions finely chopped
  • 30g preserved lemon, chopped finely
  • Small handful of mint
  • 5 tbsp parsley chopped
  • Salt and pepper to taste
  • 1 orange zest
  • 1 orange sliced to garnish
  • 15g toasted chopped almonds

          For the Dressing

  • 1 orange juice
  • Dash orange blossom water
  • 1 clove garlic crushed
  • Salt and pepper to taste


For the Dressing

Combine all ingredients together and set aside.

 Combine the butter, cous cous, salt and chilli flakes in a bowl. Add the water and cover tightly and allow to steam for about ½ hr. Uncover and fluff with a fork. Add the remaining ingredients and toss with dressing in a bowl. Place in a serving bowl and garnish with sliced orange.