Tala's Moroccan Salad

Tala's Moroccan Salad

This wonderful, colourful salad would make a delicious side dish to take to a barbecue, sitting very happily alongside these scrumptious beef burgers. This dish is so tasty; there is no reason why it should not take centre stage as a healthy lunch in its own right. Pack into Tala preserving jars for beautiful layered salads or tumble into stoneware serving dishes topped with lots of fresh, fragrant coriander. There could not be a tastier way to reach your five-a-day!

Ingredients:

 

½ red onion, chopped

1 red pepper, chopped

2 cloves garlic, finely chopped

1 aubergine, thickly sliced

Sliced spring onions to taste

Half a 400g tin of chickpeas, drained

Handful of dried apricots, chopped

200g couscous

220ml hot water

2 tsp vegetable stock powder

1 tsp cumin

1 tsp turmeric

½ tsp cinnamon

Bunch fresh coriander

Half lemon

Olive oil

Salt

Equipment:

 

Stoneware rectangular roaster

Pastry brush

Medium size non-stick frying pan

Vegetable knife

Mixing bowl

Wooden spoon

Kitchen fork

Method 

  • Place aubergine slices in a single layer in a rectangular roasting dish. Brush with olive oil, sprinkle with salt and grill for 5-7 minutes. Turn the slices over and repeat, then allow to cool slightly.

  • Heat one dessert spoon of olive oil over a low heat and fry the pepper gently for one minute. Remove the pepper from the pan and set aside. Add the onion to the pan and keep over a low heat for 5 minutes. Add the garlic followed by the turmeric, cumin and cinnamon. Stir and fry for another minute before turning off the heat.

  • Measure the couscous into a mixing bowl and stir the vegetable stock powder into the dry grains. Pour the hot water straight into the spicy onion mixture in the frying pan. Stir briefly, ensuring at all of the spices, onion and garlic are stirred into the water then pour directly onto the couscous, stirring quickly to make sure the liquid reaches all of the grains. Cover the bowl with a plate and allow the grains to puff up. After about 5 minutes, separate the grains with a fork.

  • Chop the grilled aubergine into pieces and stir into the couscous, followed by the apricots, chickpeas and peppers. Scatter the spring onions over the top along with a handful of roughly chopped fresh coriander and a generous twist of lemon juice.

  • Present in the same Tala stoneware rectangular roasting dish in which you grilled the aubergines, or pack into jars keeping the layers of salad ingredients separate for an extremely pretty packed lunch. If serving at a picnic, consider tying a wooden spoon to the jar and selling as 'Moroccan Salad Lunch Jars' – they are sure to be a real crowd pleaser.

Serve and enjoy the delicious results.

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