Moroccan Inspired Couscous Salad
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
I have been laser-focused on creating interesting and delicious meal prep ideas for my family, and for all of you of course! This couscous salad is a real winner in my books. It’s really simple to make and packs a TON of flavor. Perfect for lunches or dinner and keeps in the fridge really, really well. It’s a great thing to make in advance and enjoy all week.
Recipe
Moroccan Inspired Couscous Salad. Crave-able salad that is a perfect meal prep friend.
Ingredients:
- 1¼ cups couscous
- 1½ cups boiling water
- 1 apple, diced
- 1 cup sliced green onions
- ½ cup chopped cilantro
- ½ red onion, diced
- ½ cup chopped cherry tomatoes
- 1 cup chopped dates or raisins
- ¾ cup diced cucumber
- 3 tbsp red wine vinegar
- 2 tbsp curry powder
- 1 tbsp cinnamon
- 1½ tsp cumin
- 1 tsp salt
- juice of 1 lemon
- 2 tbsp olive oil
- 1 cup toasted slivered almonds
Instructions:
- Place measured couscous in a medium-sized pot that has a lid. In a kettle, or in another pot, bring water to a boil. Pour 1 1/2 cups boiling water over the couscous. Place lid on the pot and let rest for around 10 minutes. After 10 mins, remove the lid and fluff with a fork.
- Once couscous is soft, add in all the other ingredients and mix well. Taste for seasoning and adjust as needed.
- This will stay in the fridge for 7 days and is great for meal prep. Enjoy!
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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