The flavors of a richly spiced Moroccan tagine come together in this pasta salad, savory and bright with olive, lemon, and cinnamon. Serve as a side dish, or toss with leftover shredded chicken for a filling main course.
2 cups Israeli-style couscous, cooked and cooled 1 medium carrot, finely chopped ½ cup green picholine olives, pitted and chopped ½ cup preserved lemon, minced ¼ cup olive oil ½ tsp cinnamon ½ tsp cumin ½ tsp ground ginger Salt and freshly cracked black pepper, to taste 2 tbsp. chopped fresh parsley
Soak the onion in lemon juice for 5 minutes to quick-pickle the onions. In a large bowl, combine all the ingredients and toss together, season with salt and pepper, and serve at room temperature.