MOROCCAN COUSCOUS SALAD
250ml can Buderim Reduced Sugar Ginger Beer
1 cup couscous
1 tbsp olive oil
½ tsp ground cinnamon
½ tsp ground cumin
1 tsp finely grated lemon zest
1 small carrot, grated
½ cup fresh coriander leaves, torn
1/3 cup flaked almonds, toasted
1) Pour Buderim Reduced Sugar Ginger Beer into a medium saucepan. Place over a high heat and bring to the boil. Remove from heat stir in couscous. Cover and leave for couscous to absorb the ginger beer for 2 minutes.
2) Fluff up couscous with a fork, add oil and spices and stir to combine. Fold in carrot, coriander and almonds.
3) Serve couscous on it’s own or with barbecued or roast chicken.
For extra sweetness add ¼ cup dried cranberries or currants.