Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Salat Tangiers (Moroccan Salad)

For the salad:
1 ½ cups couscous
½ teaspoon
salt
1 ¼ cups boiling water
1 cup carrots, diced
1 bell pepper, diced
1 cup green beans
⅓ cup red onion, chopped
⅓ cup currants
½ cup almonds, chopped

For the marinade:
½ cup olive Oil
4 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cinnamon
3 tablespoon orange juice
4 tablespoon fresh parsley
1 tablespoon fresh spearmint

Put couscous and salt in large bowl; stir in boiling water. Cover and let sit for 5 to 10 minutes, stirring occasionally to fluff. Steam carrots, bell pepper and beans. As soon as each vegetable is barely tender, add to couscous. Stir in red onions, currants and almonds. Whisk together marinade ingredients. Toss couscous and vegetable mixture with marinade, chill for at least one hour before serving.


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