Prep 15 mins
Cook 1 hr
This is from the FOOD column on Moroccan recipes of the Weekend magazine dated April 8th'2005.
- 1⁄2 cup black olives, pitted and halved
- 4 large oranges, peeled, sectioned and cut into small pcs
- 1⁄2 teaspoon cumin powder
- 1 pinch cayenne pepper
- Combine the olives and oranges in a salad bowl.
- Cover and refrigerate for an hour.
- Mix cumin and cayenne in a separate dish and set aside.
- Sprinkle the spices on the mixture just before serving.
- Toss and serve.