Moroccan Pasta Salad

  • Serves

    serves 4-6


The flavors of a richly spiced Moroccan tagine come together in this couscous 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.


  • 1 small onion, finely chopped
  • 2 tbsp. fresh lemon juice
  • 2 cups Israeli-style couscous, cooked and cooled
  • 1 medium carrot, finely chopped
  • 12 cup green picholine olives, pitted and chopped
  • 12 cup preserved lemon, minced
  • 14 cup olive oil
  • 12 tsp. cinnamon
  • 12 tsp. cumin
  • 12 tsp. ground ginger
  • Salt and freshly cracked black pepper, to taste
  • 2 tbsp. chopped fresh parsley


Step 1

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.

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