sharing recipes from one generation to the next
Balanced and nutritious, this salad can stand alone as a tasty light meal. It’s the perfect way to use upleftover rice. I find it impossible to cook the correct amount of rice, even though I know it will triple in volume. Moroccan Rice Salad has the perfect balance of crunch with herbs, spice, sweet bites and lemony sharpness. The flavor of the salad will improve from resting for a few hours before being served. My Moroccan Rice Salad makes a great accompaniment to lamb.
1 1/2 cup leftover cooked rice or couscous
2 cups shredded raw carrot
3 spring onions, sliced
1/4 cup currants
1/4 cup toasted flaked almonds
1/2 cup finely chopped parsley
1/2 cup finely chopped coriander
1 stick celery finely chopped
1/2 green capsicum diced
½ cup sprouted mung beans
2 tablespoons ground cumin
Zest and juice of 1 lemon
2 cloves garlic pounded to a paste with 1 teaspoon sea salt
Freshly ground black pepper
2 tablespoons olive oil
Mix all the above ingredients together.
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