Couscous Salad recipe

Casablanca Couscous Salad

 

A delicious and exotic grain salad perfect for spicing up routine lunches or as an accessory to a Mediterranean meal with lamb.

Yields8 Servings
Prep Time20 minsCook Time25 minsTotal Time45 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
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.

Couscous Salad recipe

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

Directions

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.

Casablanca Couscous Salad