Moroccan Veggie and Cous Cous Bowl with a Creamy Minted Orange Dressing

by Natalie Ruggeri January 14, 2017 1 min read 0 Comments

Moroccan Veggie and Cous Cous Bowl with a Creamy Minted Orange Dressing


1 cup dried pearl cous cous

1 tsp each of curry powder, salt, garlic powder and cumin

1 tbls olive oil

2 cups baby spinach

1 cup of green beans sliced

1 large carrot grated

1 medium sweet potato baked and cooled

1/2 can of tinned chickpeas

1 cup of finely chopped parsley

1/2 spanish onion finely sliced

1/4 cup walnuts

1/4 cup rasins


1/2 cup greek yogurt

1/4 cup fresh orange juice plus zest

1/4 cup finely chopped mint

1 tsp of each, garlic powder, cumin, ginger powder and curry powder


To make the dressing, place all of the dressing ingredients into a bowl, mix well until well combined, place in the fridge until the salad is made.

To make pearled cous cous , place 2 cups of warm water into a medium pot, bring to the boil and add cous cous, salt, curry powder, garlic powder and cumin powder, stir until everything is well combined ,bring the cous cous to a gentle boil and cook until the cous cous becomes tender, approx 8 minutes. Drain the cous cous, rinse with cold water and drain again, set aside to cool.

Chop the parsley up finely, place parsley, 1/2 tsp salt, 1 tbls olive oil and the cooled cous cous into a large mixing bowl, stir until combined, add the chickpeas, roasted sweet potato, beans, Spanish onion, raisins and walnuts and mix well.

Place the baby spinach in the bottom of a large serving bowl, place the cous cous mixture on top, drizzle the dressing all over and boooommmm, there you have one epic satisfying salad :) xx

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