MSPrebiotic® Grilled Salmon Moroccan Spiced Couscous
A tasty Moroccan style salad with a delicious spice.
Ingredients

- 1¼ cup Couscous
- 2 Tbsp. Olive Oil
- 1 Tbsp. Ras eI hanout
- ¼ cup Golden Raisins
- 1 cup Orange Juice
- 1¼ cup Water
- 1 Tbsp. Sea Salt
- 1 cup Red Pepper, Diced
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Olive Oil
- 3 Tbsp. Fresh Mint, Chopped
- 3 Tbsp. Parsley, Chopped
- 4 Tbsp. Greek Yogurt 2%
- 3 Tbsp. Almond, Slivered
- 2 tsp MSPrebiotic®
- Grilled Salmon, flaked into 4 portions
Takes serves 4 servings (1½ cups per serving).
Instructions
- Heat 2 tbsp. of olive oil in a medium sauce pot over moderate heat. Add garlic and sauté for 1 minute until the garlic become fragrant.
- Add the couscous and ras el hanout to the pot and sauté for 2 minutes to toast the spices.
- Add the water, orange juice and raisins to the pot, and bring to a boil.
- As soon as the pot comes to a boil, remove from the heat and cover the pot with a tight-fitting lid.
- Allow to pot to sit for 15 minutes. Remove the lid from the couscous and lightly fluff with a fork.
- Transfer the couscous to a bowl and refrigerate until cool.
- While the couscous is cooling, in a small bowl whisk together 2 tbls of olive oil, lemon juice, salt and MSPrebiotic.
- Remove the cold couscous from the fridge and pour over the olive oil and lemon mixture. Add the red pepper and chopped herbs to couscous and mix well.
- Divide the couscous between 4 plates and top with flaked grilled salmon, a dollop of yogurt and a sprinkling of almonds.
Red River College
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