Please Pass the Recipe

sharing recipes from one generation to the next

Moroccan Rice Salad

Moroccan Rice salad servedBalanced 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.

About ladyredspecs

I've led a long and varied existence cooking, teaching, nursing, travelling, photographing, writing, loving, laughing. Blogging is a wonderful reason to cook, write and photograph

5 comments on “Moroccan Rice Salad

  1. sue marquis bishop
    November 19, 2013

    Moroccan rice dish sounds good. I make too much rice too
    What is green capsicum?

    • ladyredspecs
      November 19, 2013

      Crazy isn’t it how different American English and Australian English are. Capsicums are bell peppers, simple sweet, bell peppers.

  2. Pingback: REDUCE YOUR KITCHEN WASTE « Please Pass the Recipe

  3. Playful and Hungry
    October 14, 2012

    Looks good!

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