Casablanca Couscous Salad

YIELD

PREP TIME
20 mins

COOK TIME
25 mins

TOTAL TIME
45 mins

1 cup Uncooked Israeli Couscous
1 ¼ cups water
¼ tsp salt
1 can (14oz) chickpeas, drained and rinsed, or 2 cups homemade chickpeas
1 cup lightly packed fresh cilantro, chopped
3 tbsp lightly packed fresh mint, chopped
2 scallions, green and white parts, thinly sliced
1 cup large green olives or Kalamata olives pitted, roughly chopped. ( I used 1/4 Restaurant LuLu green olive tapenade, drained)
¼ cup finely chopped dried apricots
½ lb zucchini (1 smallish young zucchini), diced
3 tbsp chopped, roasted pistachios
2 tbsp minced preserved lemon

In a large saucepan, dry toast the couscous over medium heat, stirring constantly, until just slightly toasted, about 5 minutes.
Add the water and salt, bring to a boil, and reduce heat.
Cover and simmer for 8 to 10 minutes, until the liquid is absorbed.
Remove from the heat, uncover and cool while you prepare the other ingredients.
Place the chickpeas, cilantro, mint, scallions, olive tapenade, apricots, zucchini, hazelnuts, and preserved Meyer lemon in a large mixing bowl.
Once your couscous has cooled, combine with chickpea mixture.
Pour Lemon Tagine Dressing over it.
Stir well to coat everything with dressing.
Cover and chill the salad for 5 minutes before serving.

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