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Casablanca Couscous Salad
- 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.
Nutrition Facts
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