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Moroccan Black Rice Salad

James Langley
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

1 handful

Cherry tomatoes

2 cloves

Garlic

1

Onions, Medium

1/4 cup

Pomegranate seeds

300 g

Pumpkin

1

Red bell pepper

1

loosely packed cup Rocket

2 cups

Water or vegetable stock

1 tbsp

Lemon juice

1 1/2 tbsp

Tahini

1 cup

Black rice

1/2 cup

Quinoa

2 tbsp

Ras el hanout paste/ spice blend

1

Salt and pepper

1

Olive oil

4 tbsp

Olive oil