Total Time
42mins
Prep 20 mins
Cook 22 mins

Slightly adapted from a Moosewood recipe. A good lunch salad with exotic flavors.

Ingredients Nutrition

Directions

  1. Add the first 14 ingredients to a non-reactive saucepan.
  2. Cover pan and bring to a boil; lower heat, and simmer for about 5 minutes or until carrots are just tender.
  3. Add in the bell pepper and cook for 2 more minutes.
  4. Take pan off of burner and add in the peas.
  5. Add in couscous; stir.
  6. Cover and let sit for 10-15 minutes.
  7. Add in olives; fluff couscous with a fork to mix.
  8. Season to taste with salt and pepper.
  9. Spoon onto individual plates; sprinkle with pine nuts and currants.

Reviews

(2)
Most Helpful

Very nice, sweet and exotic couscous. We had it as side dish for plain, spicy hot chicken tagine, also North African dish. Sweetnes of the salad and hot, savory flavors of tagine blended perfectly together.

rosslare April 08, 2006

Very nice couscous salad with the perfect blend of flavorings. Thank you Nurse Di for sharing the recipe.

BonnieZ April 13, 2005

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