Event Featured Recipe

McCaffrey’s Moroccan Couscous Salad

Makes 8 – 4 oz. servings


1 cup dry Israeli couscous

1¼ cup diced yam or sweet potato

1 cup diced zucchini

¾ cup diced red pepper

1½ cup canned garbanzo beans, rinsed and drained

1/3 cup dark raisins

1/2 teaspoon minced garlic

4 tablespoons olive oil

¼ teaspoon cumin

¼ teaspoon allspice

¼ teaspoon ginger

¼ teaspoon Hungarian paprika

1/8 teaspoon Cayenne pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon nutmeg

Salt to taste – optional

¼ teaspoon ground black pepper

¼ c water

  1. Cook couscous as directed on package.
  2. Toss sweet potatoes with 1 tablespoon of oil and roast in a preheated oven at 425 degrees for 30-35 minutes. Turn frequently, until vegetables are soft and golden brown.
  3. With the rest of the oil, sauté zucchini with garlic, over medium heat until soft, about 4 minutes. Add red pepper and spices. Sauté for approximately 2 minutes, add water and chick peas.
  4. Combine cooked couscous and zucchini mixture in a bowl. Add raisins and sweet potatoes. Mix gently and serve. May be enjoyed hot or cold.
  Nutrition Information per serving: Calories: 230

Total fat: 8 grams

Saturated fat: 1 grams

Chol: 0

Sodium: 70 milligrams

Carbohydrate: 34 grams

Fiber: 4 grams

Protein: 5 grams

Sugar: 6 grams

Values listed represent a nutritional analysis. There are natural variations that occur in all recipes; these figures may not be exact and are provided for informational purposes only.