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Moroccan Couscous Salad

A hearty and delicious Moroccan salad, great as a side dish

30 mins
7 ingredients
$1.75 / person
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Moroccan Couscous Salad


Serves = 4

1 cup couscous

350g kent pumpkin

2tsp Moroccan seasoning

1/3 cup cranberries

100g reduced fat feta cheese

Handful mint leaves, finely chopped

1/3 cup slivered almonds

It’s this easy

  • Preheat oven to 180°C
  • Cut pumpkin into approx. 2cmx2cm cubes (leaving the skin on). Place pumpkin onto a lined baking tray and rub in 1 tbsp olive oil and the Moroccan seasoning. Place into the oven to cook for 20 minutes or until soft
  • Meanwhile, place couscous into a large mixing bowl and stir in 1.5 cups boiling water. Cover and let sit for 5 minutes. Then fluff up with a fork
  • Remove pumpkin from oven and stir into couscous along with cranberries, slivered almonds, feta and mint


  • Add chicken or vegetable stock to the couscous for extra flavour
  • Add chickpeas for added protein
  • Can be served hot or cold


Nutrition information (per serve):

• Energy (1776kJ)

• Protein (15.4g)

• Total fat (15.9g)

• Saturated fat (3.0g)

• Carbohydrate (51.1g); Starch (34.2g), Sugars (16.9g), Added sugars (8.6g), Free sugars (8.6g)

• Dietary fibre (6.6g)

• Sodium (385mg)

• Calcium (155mg)

• Iron (2.0mg)


Contains: Gluten, Dairy, Nuts, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
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  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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