Moroccan Spiced Salad

This Moroccan inspired pearl cous cous salad is bound to be a family favourite! The roasted vegetables and Ras El Hanout spice create a sweet favouring which is paired beautifully with the tangy creamy pesto dressing. Its packed with nutrients providing a wholesome vegetarian meal.

  • 1 Garlic clove
  • 1 Onion diced
  • 1 Tsp Moroccan spice (Green Valley Spices)
  • 1 Tbsp Ras El Hanout (Green Valley Spices)
  • 1 Cup Pearl Cous Cous (Green Valley Spices)
  • Samir’s Original Falafel Mix (Green Valley Spices)
  • 1 Cup Pitted Kalamata Olives (Randwick Deli)
  • 1 Cup Diced Bocconcini (Randwick Deli)
  • 1 Bunch Raw Beetroot
  • ½ Pumpkin
  • ½ cup Slithered almonds
  • 1 Tbsp Greek Yoghurt
  • 1 Tbsp Roza’s Pesto Dressing Supreme (Harris Farm)

  1. Preheat oven to 180 degrees, fan cook.
  2. Pour out falafel mixture, add 1 cup of water and mix. Allow to rest whilst chopping up vegetables.
  3. Chop up beetroot and pumpkin into 1cm cubes, place on baking tray and cover with olive oil, salt, pepper and tsp of Ras El Hanout bake till crispy 20 minutes. 
  1. Roll falafel mixture into bite size pieces and cook in pan with olive oil till crispy and brown on the edges. Put aside.
  2. Place diced onion, pressed garlic and tsp of morocco spice into a pot. Brown off onion and pour in 1 cup of pearl cous cous leave to simmer for 5-7 minutes. Place into the oven ½ cup slithered almonds to lightly toast for 3mins.
  3. Once Pearl cous cous is cooked, put aside to slightly cooled. Once cooled place cous cous into a bowl with olives, bocconcini, roast vegetables, falafels and topped with toasted almonds, mix together.
  4. For the dressing mix Greek yoghurt and creamy pesto. Drizzle this on top and enjoy!