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Recipes:  Salat Tangiers


450g/1lb Uncooked Couscous
1/2 teasp Salt
Boiling Water
100g/4oz Carrots, diced
1 Capsicum (sweet Pepper), deseeded and diced
100g/4oz Green Beans, cut into short lengths
1 Red Onion, chopped
50g/2oz Raisins
25g/1oz Chopped Almonds


110ml/4fl.oz. Olive Oil
4 tbsp Lemon Juice
1/2 teasp Salt
1/4 teasp Cinnamon
3 tbsp Orange Juice
4 tbsp Fresh Parsley
1 tbsp freshly chopped Mint


1. Place the couscous and salt in large bowl add enough boiling water to cover it by 12mm/1/4 inch, cover tightly with clingfilm and allow to stand for 8-10 minutes.

2. Meanwhile, place the carrots, pepper and beans in a saucepan with enough water to just cover, bring to the boil and cook for 8-10 minutes until just tender.

3. Meanwhile, mix together the dressing in a small bowl.

4. Drain the cooked vegetables well then add to the cooked couscous mixing well with a fork.

5. Add the onions, raisins and almonds then pour in the dressing, tossing well. Chill for at least one hour before serving.

Serves 4-6

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