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.
Moroccan Pasta Salad
The flavors of a richly spiced Moroccan tagine come together in this couscous salad, savory and bright with olive, lemon, and cinnamon.
Yield: serves 4-6
1 small onion, finely chopped
2 tbsp. fresh lemon juice
2 cups Israeli-style couscous, cooked and cooled
1 medium carrot, finely chopped
1⁄2 cup green picholine olives, pitted and chopped
1⁄2 cup preserved lemon, minced
1⁄4 cup olive oil
1⁄2 tsp. cinnamon
1⁄2 tsp. cumin
1⁄2 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.