This easy Jamie Oliver Moroccan Couscous Salad is a light and nutritious dish that’s perfect for a quick lunch or a fresh side. With tender broccoli, creamy feta, and a zesty orange-mint dressing, it’s a vibrant and flavorful option you can make with simple, everyday ingredients.
Ingredients Needed
- 100g (3.5 oz) couscous
- 1 small head of broccoli (250g / 8.8 oz)
- 20g (0.7 oz) feta cheese
Dressing:
- ½ clove garlic
- 1 small handful sultanas (raisins)
- 1 small handful pine nuts
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 orange (juice)
- ½ bunch fresh mint (15g / 0.5 oz)
How To Make Moroccan Couscous Salad
- Prepare the couscous: Place 100g (3.5 oz) couscous into a mixing bowl with a pinch of sea salt, then cover with boiling water. Place a plate on top and leave for 5-10 minutes to allow the couscous to absorb the water.
- Cook the broccoli: Trim the stalk from the 1 small broccoli head (250g / 8.8 oz) and cook in a medium pan of boiling water for about 4 minutes, or until it’s bright green and tender. Remove with tongs and let it steam dry in a colander for a minute or two.
- Make the dressing: Peel and crush or finely grate ½ clove of garlic into a clean jar. Add a small handful each of sultanas (raisins) and pine nuts, 2 tablespoons (30 ml) of extra virgin olive oil, and squeeze in the juice from 1 orange. Pick the leaves from ½ bunch fresh mint (15g / 0.5 oz), finely chop most of them, and add to the jar along with a pinch of sea salt and black pepper. Seal the jar and shake well to combine.
- Combine the salad: On a chopping board, chop the broccoli finely and fluff the couscous with a fork. Stir in the chopped broccoli and mix well.
- Serve: Take half the couscous mixture and toss with half the dressing. Garnish with half of the baby mint leaves and crumble over half of the feta cheese. Serve, then repeat the following day with the second half.
Recipe Tips
- Use boiling water for couscous: Pour boiling water over the couscous to ensure it cooks properly and absorbs the water evenly, making it light and fluffy.
- Don’t overcook the broccoli: Cook the broccoli for just 4 minutes to keep it tender yet crunchy and preserve its bright green color.
- Shake the dressing well: Shake the dressing jar thoroughly to blend all the flavors together. This ensures each bite of the salad is flavorful.
- Feta for extra creaminess: Crumble the feta on top just before serving to add a creamy texture that balances the fresh flavors.
How To Store Leftovers?
Let the leftover Moroccan Couscous Salad cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 100g)
- Calories: 467.7
- Total Fat: 22.7g
- Saturated Fat: 3.9g
- Total Carbohydrate: 54.1g
- Dietary Fiber: 6.9g
- Sugars: 13.3g
- Protein: 15.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Watermelon Salad
- Jamie Oliver Mango Salad
- Jamie Oliver Mothership Tomato Salad
- Jamie Oliver Lentil Salad
Jamie Oliver Moroccan Couscous Salad
Description
This easy Jamie Oliver Moroccan Couscous Salad is a light and nutritious dish that’s perfect for a quick lunch or a fresh side. With tender broccoli, creamy feta, and a zesty orange-mint dressing, it’s a vibrant and flavorful option you can make with simple, everyday ingredients.
Ingredients
Dressing:
Instructions
- Prepare the couscous: Place 100g (3.5 oz) couscous into a mixing bowl with a pinch of sea salt, then cover with boiling water. Place a plate on top and leave for 5-10 minutes to allow the couscous to absorb the water.
- Cook the broccoli: Trim the stalk from the 1 small broccoli head (250g / 8.8 oz) and cook in a medium pan of boiling water for about 4 minutes, or until it’s bright green and tender. Remove with tongs and let it steam dry in a colander for a minute or two.
- Make the dressing: Peel and crush or finely grate ½ clove of garlic into a clean jar. Add a small handful each of sultanas (raisins) and pine nuts, 2 tablespoons (30 ml) of extra virgin olive oil, and squeeze in the juice from 1 orange. Pick the leaves from ½ bunch fresh mint (15g / 0.5 oz), finely chop most of them, and add to the jar along with a pinch of sea salt and black pepper. Seal the jar and shake well to combine.
- Combine the salad: On a chopping board, chop the broccoli finely and fluff the couscous with a fork. Stir in the chopped broccoli and mix well.
- Serve: Take half the couscous mixture and toss with half the dressing. Garnish with half of the baby mint leaves and crumble over half of the feta cheese. Serve, then repeat the following day with the second half.
Notes
- Use boiling water for couscous: Pour boiling water over the couscous to ensure it cooks properly and absorbs the water evenly, making it light and fluffy.
- Don’t overcook the broccoli: Cook the broccoli for just 4 minutes to keep it tender yet crunchy and preserve its bright green color.
- Shake the dressing well: Shake the dressing jar thoroughly to blend all the flavors together. This ensures each bite of the salad is flavorful.
- Feta for extra creaminess: Crumble the feta on top just before serving to add a creamy texture that balances the fresh flavors.
Jamie Oliver Moroccan Couscous Salad