Prep 10 mins
Cook 10 mins
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!
- 1 cup couscous
- 2 garlic cloves, mashed
- 1 teaspoon salt
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 teaspoons white balsamic vinegar
- 3 tablespoons extra virgin olive oil
- fresh ground black pepper
- 1 1⁄3 cups black olives
- 1 1⁄3 cups green olives
- 1⁄4 cup red onion, finely diced
- 1⁄2 cup fresh cilantro, minced or 1⁄2 cup flat leaf parsley
- 2 -3 tablespoons of fresh mint, minced
- 1⁄4 cup parmesan cheese (shaved) (optional)
- 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.
- 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.
- Notes: Can be made a dy in advance. Optional before serving to shave Parmesan cheese over the salad.
I cannot begin explain how delicious this was! I made two rather significant changes:<br/>When the hot couscous was sitting in the pot minding its own business, I added two left-over sliced venison kielbasa. (change 1) And change 2 - served it warm. Everything else was as stated, but it was SO good! That happened to be what kind of sausage we had, but any type of pre-cooked sausage would probably be good, as well. It's just too darn cold to make this into a chilled salad! thanks, Twissis - made for her football pool win 2014
I made this exactly as posted, and the result was a very flavorful and unique salad. The dressing is really quite nice, and could probably work well on a green salad too. I did not add the parmesan, however, and don't think it needed it. This made a great take-along-to-work lunch. Made by a Tasty Tester for ZWT 9.