Authentic Moroccan style couscous salad recipe, full of delicious beetroot and almonds, with a fresh lift of lemon juice and parsley. Argan oil brings a classic Moroccan finish to this warm winter salad. Ideal for lunch or dinner.

Ingredients

3-4 tbsp Organic Argan Oil, or to taste

50g unblanched almonds, roughly chopped

125g Barley couscous

150g Cooked beetroot (not in vinegar), cut into rough 2cm cubes

1 Lemon, juice only

Large handful flatleaf parsley, chopped, plus a little extra to garnish

Ingredients

3-4 tbsp Organic Argan Oil, or to taste

50g unblanched almonds, roughly chopped

125g Barley couscous

150g Cooked beetroot (not in vinegar), cut into rough 2cm cubes

1 Lemon, juice only

Large handful flatleaf parsley, chopped, plus a little extra to garnish

1

Toast the almonds in a dry frying pan over a medium heat for 3-4 minutes. Set aside.

2

Prepare the couscous with 250ml water according to packet instructions with boiling water and salt. When ready, fluff up the grains with a fork and gently fold in the lemon juice, parsley and argan oil. Check for seasoning and add more salt, lemon juice or oil if needed. Fold through the beetroot and about half of the almonds.

3

Scatter the remaining almonds on top of the couscous along with extra chopped parsley and serve – drizzle with a little extra oil if you like.

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