Exposure Eats: Nizar’s Moroccan couscous salad

July 20, 2021

Nizar prepares couscous salad

Nizar shares a timely vegetarian dish to spring into summer

My parents are both Moroccan. I chose this dish as it’s the most famous dish in north Africa.

1 onion, peeled and thinly sliced
2 cloves of garlic, peeled and crushed
2 medium carrots, peeled and chopped into small cubes
1 pepper, cored and finely chopped
1 can chick peas, drained
1 vegetable stock cube
Spice mix: 1 tsp. paprika, 1 tsp. cumin powder, ½ tsp. turmeric powder,
1 tsp. ground coriander, pinch of cinnamon powder
A small handful of parsley, finely chopped
Salt and pepper to season
2 tbsps. oil
350ml water
350g couscous

1. In a frying pan, fry the onion, carrot and pepper for a minute or two
2. Next add the chopped garlic and all the spices
3. Then add the can of chick peas and simmer
4. Meanwhile place the water in a saucepan and over a high heat bring to boil
5. Remove the saucepan from the heat, add the couscous, stir and then place a lid on the saucepan and allow the couscous to sit for five minutes.
6. Once ready, fluff with a fork and add the couscous to the vegetable spice mix, mix well
7. Finish the dish by adding the chopped parsley

Nizar’s couscous salad: delicious? Of couscous it is!

In response to the pandemic, BreadnButter has established an emergency food hub for Barnet and Edmonton, producing and distributing free Meal Kits. With help from Exposure, BreadnButter has launched an accompanying YouTube channel – run by local youth – showing how to make the meals.

For more details of the project contact enquiries @ breadnbutter.org.uk.

In partnership with BreadnButter, a social enterprise that teaches the basic life skills of cooking and sustainable healthy independent living.