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Wednesday, December 24, 2008

Couscous Salad

Couscous Salad
Wonderful recipe for Moroccan Couscous Salad.

Tip: Before you add any ingredients to the couscous you must ensure there are no clumps. Once the couscous has absorbed all the water, make sure it's not too hot and use your hands to break up any clumps and fluff the couscous.


  • 1 cup water
  • 1 teaspoon turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons cumin
  • Salt
  • 1 cup uncooked couscous
  • 2 lemons
  • 1/3 cup extra-virgin olive oil
  • Skin of 1 medium zucchini, finely diced
  • 1 red bell pepper, seeded and finely diced
  • 1 green bell pepper, seeded and finely diced
  • 1/2 medium red onion, finely diced
  • 1/2 cup currants, soaked in hot water for 10 minutes, then drained
  • 2 tablespoons chopped flat-leaf parsley
  1. In a small saucepan, combine the water, turmeric, coriander, cumin and 2 ml (1 teaspoon) of salt. Bring to a boil.
  2. Meanwhile, place the couscous in a large bowl. Once the spice mixture has boiled, pour it over the couscous, then mix together with a fork. Cover the bowl with plastic wrap and let stand 15 minutes, or until all liquid is absorbed.
  3. Use your hands break up and fluff the couscous, breaking up any clumps. Zest and juice the lemons and add both to the couscous. Drizzle in the olive oil, then use a fork to mix well.
  4. Add the zucchini skin, bell peppers, onion, currants and parsley, then mix well. Season with salt. Cover and refrigerate several hours to allow the flavors to blend. Let come to room temperature for servings.
Note: The salad can be prepared several days in advance.

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