MSPrebiotic® Grilled Salmon Moroccan Spiced Couscous

by Red River College January 02, 2019

MSPrebiotic® Grilled Salmon Moroccan Spiced Couscous

A tasty Moroccan style salad with a delicious spice.


  • 1¼ cup Couscous
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Ras eI hanout
  • ¼ cup Golden Raisins
  • 1 cup Orange Juice
  • 1¼ cup Water
  • 1 Tbsp. Sea Salt
  • 1 cup Red Pepper, Diced
  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Olive Oil
  • 3 Tbsp. Fresh Mint, Chopped
  • 3 Tbsp. Parsley, Chopped
  • 4 Tbsp. Greek Yogurt 2%
  • 3 Tbsp. Almond, Slivered
  • 2 tsp MSPrebiotic®
  • Grilled Salmon, flaked into 4 portions

    Takes serves 4 servings (1½ cups per serving).


    1. Heat 2 tbsp. of olive oil in a medium sauce pot over moderate heat. Add garlic and sauté for 1 minute until the garlic become fragrant.
    2. Add the couscous and ras el hanout to the pot and sauté for 2 minutes to toast the spices.
    3. Add the water, orange juice and raisins to the pot, and bring to a boil.
    4. As soon as the pot comes to a boil, remove from the heat and cover the pot with a tight-fitting lid.
    5. Allow to pot to sit for 15 minutes. Remove the lid from the couscous and lightly fluff with a fork.
    6. Transfer the couscous to a bowl and refrigerate until cool.
    7. While the couscous is cooling, in a small bowl whisk together 2 tbls of olive oil, lemon juice, salt and MSPrebiotic.
    8. Remove the cold couscous from the fridge and pour over the olive oil and lemon mixture. Add the red pepper and chopped herbs to couscous and mix well.
    9. Divide the couscous between 4 plates and top with flaked grilled salmon, a dollop of yogurt and a sprinkling of almonds.
      Ras el Hanout is a warm fragrant spice blend from Morocco that often contains cardamom, cloves, cinnamon, coriander, cumin, paprika, mace, nutmeg, peppercorns, and turmeric. If the spice blend is not available at your local grocery store curry powder can be a good substitute.

      Red River College
      Red River College