A Moroccan-style Picnic continued

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

March 4, 2003

A Moroccan-style picnic

March is the perfect time of year for a picnic. A picnic is an outing with friends to eat and share food in the open. The hardest part of a picnic is choosing where in the great outdoors is the best place to meet. Once the venue is decided it is then time to choose the menu. A simple way to picnic is to call in at a specialized delicatessen and purchase a variety of olives, cheeses and breads on the day. For others it is rewarding to prepare a picnic spread at home.

The menu is simple – with a Moroccan style theme. Start with simple roll ups made stuffed with cous cous and capsicum hommous. Have a layered salad topped with spicy Moroccan style meatballs. Finish with Turkish delight. When shopping for Turkish Delight look for different varieties made with rosewater or orange water. A good specialist delicatessen is the place for this delicious treat. The food will go well with a crisp white wine.

Cous Cous Roll Ups

  • 1 packet Pita Bread
  • 1 250g tub Roasted Capsicum Hommous
  • 500g Cous Cous Salad (recipe follows)

Lay out pita bread. Spread Hommous in the middle of each piece of pita. Place cous cous salad on hommous spread. Roll up pita, cut into 5cm pieces, place on platter, cut side up. This will give approx 24 pieces.

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March 4, 2003