Olive Couscous Salad (Moroccan for ZWT-9)

“Per Wikipedia – “The main Moroccan Berber dish most people are familiar with is couscous, a nat’l delicacy.” .. “Couscous is a staple food of the No African cuisines of Morocco, Algeria, Tunisia, Mauritania & Libya.” .. “Spices & Other Flavorings –Many ingredients are home-grown .. like mint & olives from Meknes (a city in north Morocco) & lemons from Fez. Common spices include coriander. Common herbs include mint & parsley.” – This recipe reflects the Moroccan cuisine in many ways. It was found at kitchenconfidante.com & described as: “Wonderfully versatile, this salad works best if given time to soak in the flavors of the dressing. If made the night before, by the following dy it will be perfectly chilled, flavorful & ready to pair w/your favorite dishes.” Enjoy!”
READY IN:
20mins
SERVES:
6
YIELD:
6 Salad Servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Couscous - Bring 2 ½ cups of water to a boil in a med saucepan. Salt the water & add couscous. Cover the saucepan & reduce the heat to low. Simmer for 5 minutes. Remove the pan from the heat & allow the couscous to sit (still covered) for another 5-10 minutes. Drain any excess liquid & chill until ready to make the salad.
  2. Dressing & Assembly - Mash together the garlic & salt. Stir in the lemon juice, mustard, vinegar, olive oil & pepper. Toss the dressing w/the olives, red onion, cilantro & mint into the couscous. Refrigerate until ready to serve.
  3. Notes: Can be made a dy in advance. Optional before serving to shave Parmesan cheese over the salad.

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