A Moroccan-style Picnic continued

March 4, 2003

Cous Cous Salad

100g cous cous

150ml boiling water

1 red capsicum, washed, seeded & finely diced

1 bunch chopped parsley

1/3 cup sultanas

? cup pine nuts

? cup mango chutney*

Salt & freshly ground black pepperPrepare the cous cous: pour the boiling salted water over the cous cous and leave to stand for 3-4 minutes until all the water has been absorbed. Add all the remaining ingredients and keep stirring with fork or metal spoon until all the ingredients are well mixed but the couscous grains are separated. Check the seasoning and set aside.

Layered Salad

300g rocket

250 g marinated feta*, thinly sliced

500g roasted pumpkin (recipe follows)

500g steamed green beans

24 Moroccan style meatballs (recipe follows)

chopped parsley

Place half the rocket on to plate, place the half the green beans on top, followed by half feta cheese, half the roasted pumpkin. Repeat the process, place the meatballs on top. Garnish with chopped parsley.

Roasted pumpkin

600g cubed pumpkin

olive oil

Cube 600g pumpkin (approx 3cm x 3cm) – place on baking sheet – lightly drizzle olive oil on top. Roast in preheated 190 degrees oven for 40 minutes.

Moroccan-style Meatballs

500g lean beef mince

half a finely diced onion

1 teaspoon ginger


tablespoon chopped coriander

1 teaspoon finely chopped chiliCombine all ingredients. Shape into balls 4cm in diameter. Bake in 190 degree oven for 15 minutes. Turning once. Cool.

Recipes from Bay Swiss Catering

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