20 Jul Casablanca Couscous Salad
Posted at 02:52h
in
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
1
In a large saucepan, dry toast the couscous over medium heat, stirring constantly, until just slightly toasted, about 5 minutes.
2
Add the water and salt, bring to a boil, and reduce heat.
3
Cover and simmer for 8 to 10 minutes, until the liquid is absorbed.
4
Remove from the heat, uncover and cool while you prepare the other ingredients.
5
Place the chickpeas, cilantro, mint, scallions, olive tapenade, apricots, zucchini, hazelnuts, and preserved Meyer lemon in a large mixing bowl.
6
Once your couscous has cooled, combine with chickpea mixture.
7
Pour Lemon Tagine Dressing over it.
8
Stir well to coat everything with dressing.
9
Cover and chill the salad for 5 minutes before serving.
Ingredients
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